Semolina Pastry With Dates (Makroud)

Ingredients

For the dough

• 3 cups medium semolina
• ¼ cup sugar
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 2 tablespoons roughly chopped roasted almonds
• ½ cup vegetable oil

For the filling

• 12 ounces date paste or ground pitted dates
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 cup roughly chopped almonds

For the frying and serving

• Vegetable oil, for frying
• 1 cup honey, for dipping
• 2 tablespoons orange flower water or water

• Nutritional Information

  • Nutritional analysis per serving (36 servings)

    210 calories; 10 grams fat; 0 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 2 grams protein; 35 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 3 dozen small pastries

Preparation

For the dough

1. To make the dough: In a mixing bowl, combine semolina, sugar, salt, nutmeg, cinnamon, cloves and almonds. Add oil and 1 cup water, mixing by hand and shaping to form a ball. Refrigerate for 15 minutes.
2. To make the filling: In a mixing bowl, combine the dates, nutmeg, cinnamon, cloves and almonds, mixing to form a ball.
3. Take a piece of filling about the size of a walnut and mold into a plump oval. Take a slightly smaller piece of dough, flatten it and wrap the filling entirely with it, pinching closed. Continue until dough and filling are used up.
4. Place a heavy frying pan over medium heat, and add enough oil to come 1 1/2 to 2 inches up the sides. Working in batches, fry the makroud for a few minutes on each side, until golden brown, turning carefully using two spoons. Drain on paper towels. In a small bowl, combine honey and orange flower water. Dip each makroud into the mixture.

1 hour