# What You'll Need:
→ Dough
01 - 4 cups fine semolina
02 - 1/2 cup unsalted butter, melted
03 - 1/3 cup olive oil
04 - 1/2 cup warm water, plus additional as needed
05 - 2 tablespoons granulated sugar
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon ground cinnamon
→ Date Filling
08 - 2 cups pitted dates, chopped
09 - 1 tablespoon unsalted butter
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1 teaspoon orange blossom water (optional)
→ Frying and Syrup
13 - Vegetable oil, for frying
14 - 3/4 cup honey
15 - 2 tablespoons orange blossom water (optional)
16 - 1 tablespoon sesame seeds (optional)
# Directions:
01 - Over low heat in a saucepan, combine dates, butter, cinnamon, and nutmeg. Cook while stirring until dates soften into a paste, approximately 5 minutes. Stir in orange blossom water if using. Allow to cool, form into thin logs about 3/8 inch thick, and set aside.
02 - In a large bowl, blend semolina, sugar, salt, and cinnamon. Add melted butter and olive oil; rub with fingertips until mixture resembles damp sand. Slowly incorporate warm water, kneading gently to form a soft, pliable dough. Avoid overworking. Cover and rest for 20 minutes.
03 - Divide dough into two equal portions, rolling each into a log approximately 2 inches thick. Create a deep groove lengthwise on each log using a finger. Place a log of date filling inside the groove, fold dough over to enclose filling, seal seam, and roll gently to smooth. Flatten slightly and slice diagonally into diamond-shaped pieces about 1.5 to 2 inches across.
04 - Heat vegetable oil in a deep pan to 340°F. Fry cookies in batches until golden on all sides, about 5 to 7 minutes. Drain on paper towels. Warm honey with orange blossom water if using. Dip each fried cookie in warm syrup, then set on a wire rack to cool. Sprinkle with sesame seeds if desired.
