Makrout with Date Filling (No Mold Required)

Steps

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1. 1
   Place medium semolina in a large bowl. Add softened butter and oil, then rub between your fingers until the mixture resembles fine breadcrumbs.
   ▶ ≈0:08
2. 2
   Work the semolina grains between your fingers to prevent lumps from forming. Let rest for 30 minutes.
   ▶ ≈0:40
3. 3
   Prepare the filling: combine date paste with 1 tsp orange blossom water, 1 tsp softened butter, and a pinch of cinnamon. Mix until smooth and uniform.
   ▶ ≈0:47
4. 4
   Roll small balls of date filling into thin, long ropes. Repeat until all filling is used. Cover the rope-shaped fillings with plastic wrap to prevent drying.
   ▶ ≈1:15
5. 5
   Gradually pour a mixture of water and orange blossom water (100 ml water plus 4 tbsp orange blossom water) over the rested semolina. Add slowly, adjusting for the semolina's absorption rate. Mix until completely incorporated; the dough should be firm and not crumbly.
   ▶ ≈1:40
6. 6
   Roll a portion of the semolina dough into a thick, long rope similar in shape to the filling ropes.
   ▶ ≈2:13
7. 7
   Press your index finger along the center length of the dough rope to create a channel. Insert a date-filling rope into the channel.
   ▶ ≈2:35
8. 8
   Pinch the edges of the dough together to seal and enclose the filling completely inside. Gently roll the dough to smooth it.
   ▶ ≈2:43
9. 9
   Remove the unfilled end pieces, then cut diagonally into individual pastries at roughly 4–5 cm intervals. The filling should be visible from both sides.
   ▶ ≈3:23
10. 10
    Deep-fry the pastries in oil heated to medium, ensuring the oil isn't too hot so they cook through inside. Fry for about 4 minutes until golden brown.
    ▶ ≈3:47
11. 11
    Immediately remove the fried pastries from the oil and immerse them in warm honey. Let them soak for about 10 minutes to absorb the honey.
    ▶ ≈4:11
12. 12
    Place the honey-soaked pastries on a wire rack to drain, cool, and set.
    ▶ ≈4:36