Makroud El Kairouan

Ingredients

• 500 g coarse semolina
• 150 g fine semolina
• 180 ml olive oil
• 1/2 tsp salt
• 1 tbsp orange blossom water
• About 150 ml warm water
• 400 g pitted dates
• 2 tsp ground cinnamon
• Grated zest of 1 orange
• 2 tbsp olive oil, for the date paste
• 1 litre sunflower oil, for frying
• 400 g honey
• 2 tbsp orange blossom water, for the honey

Before you cook

• Chop the dates roughly, then blend or pound them with the cinnamon, orange zest and 2 tablespoons of olive oil to a smooth, stiff paste.
• Roll the date paste into ropes about the thickness of your finger and set them aside.
• Boil the kettle so you have warm water for the dough.

Steps

1. Put both semolinas and the salt into a large bowl.
2. Pour the 180 ml of olive oil over the semolina and rub it through with your hands for 3 minutes, until every grain is coated.
3. Leave the oiled semolina to rest for 20 minutes so it drinks up the oil.
4. Add the orange blossom water, then work in the warm water a little at a time until the dough just holds together when squeezed.
5. Stop adding water as soon as it comes together, because working it further makes the pastry tough.
6. Take a handful of dough and press it into a flat strip about 5 centimetres wide and 1 centimetre thick.
7. Lay a rope of date paste down the centre of the strip.
8. Fold the sides of the dough over the dates and seal the seam by pressing gently with your fingers.
9. Roll the filled log seam side down and flatten the top slightly.
10. Press a patterned makroud stamp or the tines of a fork along the surface.
11. Cut the log on the diagonal into diamonds about 4 centimetres long.
12. Repeat with the remaining dough and date paste.
13. Warm the honey with the orange blossom water in a wide pan over low heat and keep it just fluid.
14. Heat the frying oil in a deep pan to 160C.
15. Fry the makroud eight at a time for 5 minutes, turning once, until deep golden and crisp.
16. Lift them out and drop them straight into the warm honey.
17. Turn them in the honey for 2 minutes so they drink it up.
18. Lift them onto a rack and leave them for 1 hour to set before serving.