Makrout (Moroccan Semolina Date Cookies)

For enhanced flavor and better texture, toast the semolina before using. Place three cups of fine semolina in a large, dry skillet over medium-low heat. Stir constantly for five to eight minutes until the semolina becomes fragrant and very slightly darker in color - it should smell toasted and nutty but not be browned. This step enhances the nutty flavor and helps the semolina absorb the butter better. Transfer the toasted semolina to a large mixing bowl and let cool to room temperature - this is important as hot semolina will melt the butter too quickly. If not toasting, simply place the semolina in a large bowl.

To the semolina (cooled if toasted), add one cup of melted, cooled butter (or half butter, half oil). Using your hands, rub the butter into the semolina thoroughly, working it until the mixture resembles coarse breadcrumbs and holds together when squeezed - this takes five to ten minutes of rubbing and should be done thoroughly. Add half a teaspoon of salt, one teaspoon of baking powder, and two to three tablespoons of orange blossom water. Mix well. Gradually add quarter to half cup of warm water (or warm milk for richer dough), mixing and kneading, until the dough comes together into a cohesive, smooth ball that's pliable but not sticky. The dough should be firm enough to hold its shape but soft enough to work with easily - adjust water as needed. Knead for three to five minutes until smooth. Cover with plastic wrap or damp towel and let rest at room temperature for at least thirty minutes - this allows the semolina to fully hydrate and makes the dough easier to work with.

While the dough rests, prepare the date filling. Pit one pound of soft dates (Medjool or Deglet Noor). If dates are dry, soak in warm water fifteen to twenty minutes, then drain well and pat dry. Place the pitted dates in a food processor with two tablespoons of softened butter (or oil), one to two teaspoons of ground cinnamon, one to two tablespoons of orange blossom water, and optional additions like quarter cup of ground toasted almonds or two tablespoons of toasted sesame seeds. Process until the mixture forms a smooth, cohesive paste that holds together - it should be soft and pliable but not wet or sticky. Alternatively, mash the dates thoroughly by hand in a bowl with a fork or potato masher, then mix in the other ingredients. Taste and adjust spicing. The filling should be aromatic, sweet, and easy to shape. If too dry, add a bit more butter or orange blossom water; if too wet, add ground almonds or a bit of fine semolina to absorb moisture.

This is the crucial shaping step. Divide the rested dough into three or four portions for easier handling. Take one portion and roll it out on a clean work surface (lightly dusted with semolina if needed) into a rectangle about eight to ten inches long, three to four inches wide, and quarter to half inch thick - the dough should be relatively thin but sturdy enough to enclose the filling without tearing. Take a portion of date filling (about one-third if you divided dough into three portions) and shape it into a long, thin log the same length as your dough rectangle - the log should be about one inch in diameter. Place the date log along one long edge of the dough rectangle. Carefully roll the dough around the date filling, enclosing it completely like a jelly roll, and pinch the seam firmly to seal. The result should be a long, filled log about one and a half inches in diameter with date filling in the center and semolina dough surrounding it. Repeat with remaining dough and filling portions to create three or four filled logs.

Using a sharp knife, cut each filled log into diamond shapes. First, cut straight across at a slight diagonal angle (about forty-five degrees) to create one-inch pieces - these diagonal cuts create the characteristic diamond shape. As you cut, you can gently press each piece to slightly flatten it, which helps them cook evenly. Traditionally, the top surface of each makrout is scored with a fork or special makrout pincher to create decorative lines - drag the tines of a fork lengthwise down each piece or press with a ridged tool to create parallel lines. These decorative marks are traditional and help identify the cookies. Arrange the cut, shaped makrout on a tray or baking sheet, not touching. You should have approximately forty pieces depending on size. Let rest for fifteen to twenty minutes before frying or baking.

For traditional deep-fried makrout: Pour vegetable oil into a deep, heavy pot to a depth of two to three inches. Heat over medium heat to 325-350°F (165-175°C) - use a thermometer for accuracy, or test by dropping a small piece of dough into the oil - it should sizzle gently and rise to the surface. Working in batches of five to six pieces at a time (don't crowd), carefully lower the makrout into the hot oil using a slotted spoon. Fry, turning occasionally with a slotted spoon or spider, for about four to six minutes total until deep golden brown all over - they should be evenly colored and cooked through. The frying should be gentle and steady, not vigorous - maintain oil temperature throughout. Remove with a slotted spoon and drain on paper towels. Let oil return to temperature between batches. Continue frying all makrout. The fried cookies should be golden, crispy outside, and tender inside.

For baked makrout (lighter but different texture): Preheat oven to 350°F (175°C). Arrange shaped makrout on parchment-lined baking sheets, spaced one inch apart. Brush the tops lightly with beaten egg or melted butter for color. Bake for twenty-five to thirty minutes, turning the baking sheet halfway through for even browning, until golden brown all over - they should be firm to the touch and evenly colored. Baked makrout will be lighter in color and texture than fried, more cookie-like and less rich, but still delicious. They won't have the same deep golden color or slight crispness of fried versions but are excellent for those preferring less oil.

While the makrout are frying or baking, prepare the honey syrup. In a medium saucepan, combine one and a half cups of honey with one and a half cups of water and a squeeze of fresh lemon juice (about one tablespoon). Heat over medium heat, stirring, until the honey dissolves and the mixture is warm and fluid - don't boil, just warm through. Alternatively, make sugar syrup by combining two cups of sugar with one cup of water and simmering until sugar dissolves completely, about five minutes. Keep the syrup warm but not hot. Once the makrout are fried (or baked) and still hot, immediately dip them into the warm syrup - work with a few pieces at a time, turning to coat all sides. Let them soak for thirty seconds to one minute, then remove with a slotted spoon and transfer to a wire rack set over a baking sheet to drain excess syrup. The makrout will absorb the syrup and become glossy, sweet, and slightly sticky. Let them drain and set for at least one hour before serving.

Let the syrup-soaked makrout drain and set on the wire rack for at least one hour - they will firm up slightly as they cool and the syrup sets. Once completely cool and set, transfer to serving plates or storage containers. Makrout are traditionally served at room temperature with Moroccan mint tea. They will keep in an airtight container at room temperature for two to three weeks - the honey syrup acts as a preservative. Layer with parchment paper between layers if stacking many. Don't refrigerate - refrigeration makes them hard. The flavor actually improves after a day or two as the semolina dough absorbs the honey and the flavors meld.