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