Algerian-Tunisian date-filled semolina cookies (Makroud)

1. Mix the semolina with the salt, pour over the melted butter and rub between your palms until every grain is coated; leave covered to rest for 30 minutes.

2. Meanwhile mash or process the pitted dates with the butter, cinnamon and orange blossom water into a smooth, pliable paste, then roll into finger-thick ropes.

3. Add water to the semolina little by little until it comes together into a smooth dough just by pressing, without kneading; shape into finger-thick logs, press a groove along the middle, lay a date rope inside and fold the dough over.

4. Flatten the filled log slightly, mark the top with a fork or patterned stamp, then cut into 4-5 cm diamonds.

5. Warm the honey with the orange blossom water in a pan; heat the oil to 170 °C and fry the cookies in batches for 4-5 minutes until golden.

6. Lift them out of the oil straight into the warm honey, leave for 2-3 minutes, then drain on a rack.

Tip: Makroud is the festive cookie of Algeria and Tunisia, an essential sweet for Ramadan and Eid. Don't knead the dough, just press it together, or it will be hard; the butter-rubbed semolina makes it crumbly. Instead of frying you can bake them in a 180 °C oven for 25 minutes, the lighter version.