Ingredients
ServingsOriginal: Serves 14
- Semolina, medium grain600 g
- Olive oil180 ml
- Warm water180 ml
- Dates, pitted500 g
- Ground cinnamon2 tsp
- Orange zest1
- Orange blossom water40 ml
- Honey500 g
- Oil for frying700 ml
- Salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Rub the semolina with the olive oil and salt by hand until it is damp all through.
Leave the mixture half an hour so the grain takes up the oil and swells.
Add the warm water with the orange blossom water a little at a time, gathering the dough without kneading.
Steam the dates soft and pound them with the cinnamon and zest into a smooth paste.
Roll the dough into a strip, lay a rope of date paste down the centre and close the edges over it.
Press the strip flat and cut it on the diagonal into four-centimetre diamonds.
Deep-fry at 170 °C until golden and drop them hot into cold honey for five minutes.
