# What You'll Need:
→ Dough
01 - 4 1/4 cups fine semolina
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup olive oil
04 - 7 tablespoons warm water, plus more as needed
05 - 2 tablespoons granulated sugar
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon ground cinnamon
→ Date Filling
08 - 1 1/3 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, for garnish (optional)
# How to Make It:
01 - Combine chopped dates, butter, cinnamon, and nutmeg in a saucepan over low heat. Cook, stirring frequently, until dates soften into a paste, about 5 minutes. Remove from heat, stir in orange blossom water if using, cool slightly, then shape into thin logs roughly 3/8 inch thick. Set aside.
02 - In a large bowl, blend semolina, sugar, salt, and cinnamon. Add melted butter and olive oil, rubbing mixture with fingertips until it looks like damp sand. Gradually knead in warm water until a soft, pliable dough forms, taking care not to overwork. Cover and let rest for 20 minutes.
03 - Divide dough into two equal portions and roll each into a log about 2 inches thick. Using a finger, create a deep groove lengthwise along each log. Place a date filling log into the groove, fold dough over to seal, and roll gently to smooth. Flatten slightly and cut diagonally into diamond shapes approximately 1 3/4 to 2 inches wide.
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 in a saucepan, then dip each fried cookie into the syrup and place on a wire rack to cool. Sprinkle with sesame seeds if desired.
