Step 1

Mix the date paste with all the stuffing ingredients until obtaining a smooth paste. Set aside.

Step 2

In the bowl of a mixer, pour the semolina, baking soda and flour. Make a well and pour the melted clarified butter.

Step 3

Mix for two minutes so the butter is absorbed by the semolina. Let stand at least 2 hours (more if possible).

Step 4

Moisten with orange blossom water and warm water, and mix with your fingertips without overworking or kneading the dough. Add water if necessary. Once reaching a compact ball of dough, cover with plastic wrap and let stand for 45 minutes.

Step 5

Take a good amount of dough and shape a sausage. With the index finger, make a gutter in the center lengthwise. Roll a little strand of date filling and place it into the gutter. Pull the edges of the dough back on the dates to cover everything. Roll again gently to obtain a sausage of about 1 inch (2.5 cm) diameter. Cut diamond shapes and place them on a baking sheet lined with parchment paper.

Step 6

Repeat until all the dough is used.

Step 7

Preheat the oven to 350 F (180˚C), and bake the pan on the center rack for about 30 minutes (watch carefully so they evenly get a nice golden color).

Step 8

Heat a large pot with oil and deep fry the makroud on each side until browned.

Step 9

For both methods, the diamonds should be arranged close to each other in order to prevent the dates from burning.

Step 10

Over low heat, cook all the ingredients of the syrup and dip each cooled makroud on both sides. Set aside for 30 minutes and repeat.