Date and Honey Makrout Recipe

These date and honey makrout pastries are soft inside, lightly crisp outside, and fragrant with orange blossom water. They are perfect for a sweet tray, a family gathering, or a homemade treat with tea.

Ingredients

• 500 g medium semolina
• 120 g melted butter
• 120 ml warm water
• 2 tablespoons orange blossom water
• 1/2 teaspoon fine salt
• 300 g date paste
• 1 teaspoon ground cinnamon
• 1 tablespoon sesame seeds, optional
• 500 ml neutral oil, for frying
• 250 g honey
• 1 tablespoon orange blossom water, for the honey

How to Make Date and Honey Makrout

Prepare the dough

Place the semolina in a large bowl. Add the melted butter and rub it in with your fingertips until the grains are evenly coated. Stir in the salt, then add the warm water and orange blossom water gradually. Mix just until a soft dough forms. Let it rest for 20 minutes.

Make the filling

Mix the date paste with cinnamon and sesame seeds. Roll it into thin logs. Divide the semolina dough into strips, place a date log in the center of each strip, then seal the dough around it.

Shape and cook

Flatten the filled logs slightly and cut them into diamonds. Heat the oil to about 170°C. Fry the makrout in batches until golden, then drain briefly on paper towel.

Dip in honey

Warm the honey with 1 tablespoon orange blossom water. Dip the hot pastries into the warm honey, let them soak for a minute, then drain on a rack.

Conclusion

For the best texture, avoid overworking the dough and keep the honey warm, not boiling. The makrout will become even more fragrant after a few hours of resting.