Makrout with Dates and Sesame

Place the fine semolina in a large mixing bowl and pour the melted butter over it. Using your hands, rub the butter thoroughly into the semolina, working it between your fingers until every grain is coated and the mixture resembles damp sand. This sablage step is critical for a crumbly, melt-in-the-mouth texture. Cover the bowl and let the mixture rest for 15 minutes to allow the semolina to absorb the fat fully. After resting, add the orange blossom water and a pinch of salt. Gradually add small amounts of warm water, kneading gently between each addition, until the dough comes together into a smooth, firm but pliable ball that does not stick to your hands. The dough should hold its shape without cracking. Do not overwork it.

Remove the pits from the dates if not already done and roughly chop them. Place the dates in a food processor or work them by hand on a clean surface, kneading them into a smooth, unified paste. Add the toasted sesame seeds, ground cinnamon, and a small drizzle of argan oil or vegetable oil to help bind the filling and make it pliable. Continue kneading until all the ingredients are evenly distributed and the filling is smooth and moldable without being sticky. If the filling feels too firm, add a few drops of orange blossom water. Taste and adjust the spicing if needed.

Divide the semolina dough into portions and roll each portion into a log approximately 3-4 cm in diameter. Using your finger or the back of a spoon, create a channel lengthwise down the center of each dough log, pressing deep enough to hold the filling without breaking through. Roll the date filling into thin logs of the same length and place them into the channel of each dough log. Carefully close the dough over the filling, pressing the edges together firmly to seal, then roll the log gently on the work surface to smooth and round it. Using a sharp knife or a special makrout mold if available, cut the log on the diagonal at approximately 3-4 cm intervals to create diamond or parallelogram-shaped pieces.

Heat vegetable oil in a deep heavy-bottomed pot or deep fryer to 170-180°C (340-355°F). Test the temperature by dropping a small piece of dough into the oil — it should sizzle gently and rise to the surface without browning immediately. Fry the makrout in batches, being careful not to overcrowd the pot, which would lower the oil temperature and result in greasy pastries. Fry for approximately 5-7 minutes, turning occasionally, until they are uniformly golden brown on all sides. Remove with a slotted spoon and drain briefly on paper towels.

While the makrout are frying, gently warm the honey in a wide, shallow saucepan over low heat. Do not allow it to boil. Stir in a generous splash of orange blossom water and, if desired, a cinnamon stick. Keep the honey warm throughout the dipping process. Immediately after draining the fried makrout from the oil, while they are still hot, transfer them directly into the warm honey. Let them soak for 1-2 minutes, turning gently to coat all sides thoroughly. The hot pastries will absorb the honey rapidly.

Remove the honey-soaked makrout from the syrup using a slotted spoon and arrange them on a wire rack or a large plate lined with parchment paper to catch any dripping honey. While the honey is still wet, sprinkle each piece generously with additional toasted sesame seeds for garnish. Allow the makrout to cool completely at room temperature for at least one hour before serving. During this time, the honey coating will set to a beautiful glaze and the pastries will continue to absorb moisture from the filling.

Instead of: Unsalted butter

Use: Vegetable oil or ghee can be used in equal amounts. Oil produces a slightly less rich dough while ghee gives an even deeper, nuttier flavor similar to traditional preparations.

Instead of: Orange blossom water

Use: Rose water can be substituted in equal measure for a different but equally traditional Moroccan floral note. Use it sparingly as it can be quite strong.

Instead of: Honey for dipping

Use: A simple sugar syrup flavored with orange blossom water can be used for a less expensive and lighter alternative. Combine 1 cup sugar with 1/2 cup water, simmer until slightly thickened, then add orange blossom water.

Instead of: Medjool dates

Use: Any variety of soft, flavorful dates works well, including Deglet Nour, Kholas, or Halawi varieties. Avoid hard, dry dates unless you soak and hydrate them thoroughly first.