Maroot – Fried Semolina Date Cakes

Ingredients

• 250 g Pitted dates (chopped into small pieces)
• 100 g Almond powder (almond meal)
• 1 tsp Ground cinnamon
• 30 ml Orange blossom water (about 2 tbsp)
• 30 ml Sunflower oil (for filling) (about 2 tbsp)
• 20 g Sesame seeds (reserve a handful for garnish)
• 200 g Fine semolina (blé dur)
• 200 g Medium semolina (blé dur)
• 100 g All‑purpose flour
• 1 tsp Salt
• 150 g Unsalted butter (melted and cooled)
• 200 ml Water (room temperature)
• 200 ml Honey (warmed before use)
• 1 L Vegetable oil for frying (use a deep‑fat fryer or heavy pot)

Instructions

1. Prepare the date filling

   Place the chopped dates in a bowl, microwave for about 30 seconds until soft. Add almond powder, ground cinnamon, orange blossom water, sunflower oil and half of the sesame seeds. Mix thoroughly with your hands until a homogeneous, pliable paste forms.

   Time: PT10M

2. Shape date boudins

   Roll the date paste into small cylinders about 1 cm in diameter (roughly 1 cm long). Set aside on a tray and cover with plastic wrap to prevent drying.

   Time: PT5M

3. Combine dry semolina ingredients

   In a large bowl combine fine semolina, medium semolina, all‑purpose flour and salt. Stir until evenly mixed.

   Time: PT5M

4. Incorporate butter and knead

   Pour the melted, cooled butter over the dry mixture. Using a spoon at first, then your hands, knead for about 10 minutes until every grain of semolina is fully coated with butter. This coating is crucial for a tender texture.

   Time: PT10M

5. Rest the dough

   Cover the dough with a clean kitchen towel and let it rest at room temperature for 3 hours (or up to 5 hours for extra softness).

   Time: PT3H

6. Add liquid to the rested dough

   Gradually add the 200 ml water and the remaining orange blossom water to the rested dough, gently folding until the dough can be rolled into a rope. Do NOT knead; just bring the pieces together.

   Time: PT5M

7. Shape, fill and cut the maroot

   On a lightly floured surface roll the dough into a rope about 4.5 cm wide. Make a shallow groove down the centre with your finger, place one date boudin inside, close the groove and roll gently to seal. Flatten the sealed piece to a disc 4‑5 cm wide and cut into 3 cm‑wide rounds. Arrange the rounds on a tray, sprinkle the remaining sesame seeds on top, and press lightly for a decorative pattern.

   Time: PT15M

8. Second rest before frying

   Cover the tray of shaped maroot with a clean towel and let rest for 30 minutes. This relaxes the gluten and prevents shrinking in the oil.

   Time: PT30M

9. Heat oil for frying

   Fill the fryer or pot with vegetable oil and heat to 170‑180 °C (340‑356 °F). Use a thermometer to monitor the temperature.

   Time: PT10M

   Temperature: 170-180°C

10. Fry the maroot

    Working in small batches, gently lower the maroot into the hot oil. Fry for 6‑7 minutes, turning once, until they turn a deep golden brown.

    Time: PT30M

    Temperature: 170-180°C

11. Drain excess oil

    Using a slotted spoon, lift the fried maroot onto paper towels and let drain for about 1 minute.

    Time: PT2M

12. Honey glaze

    Immediately plunge the hot maroot into a bowl of warm honey (about 40‑45 °C). Turn several times so each piece is fully coated. Let them sit in the honey for a few seconds, then remove and place on a serving plate.

    Time: PT10M

    Temperature: 40-45°C

13. Cool and store

    Allow the honey‑glazed maroot to cool completely. Transfer to an airtight container. They keep for up to 10 days at room temperature or refrigerated for the same period.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pitted dates: date paste, figs
• Instead of Almond powder (almond meal): ground almonds
• Instead of Ground cinnamon: cinnamon powder
• Instead of Orange blossom water: rose water
• Instead of Sunflower oil (for filling): vegetable oil
• Instead of Sesame seeds: tahini
• Instead of Fine semolina (blé dur): coarse cornmeal
• Instead of Medium semolina (blé dur): coarse cornmeal
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of Salt: sea salt
• Instead of Unsalted butter: margarine
• Instead of Honey: agave syrup
• Instead of Vegetable oil for frying: peanut oil, sunflower oil

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Spatula or wooden spoon
• Knife
• Cutting board
• Plastic wrap (cling film)
• Clean kitchen towel
• Deep‑fat fryer or heavy pot
• Thermometer (candy or deep‑fry)
• Slotted spoon or spider strainer
• Paper towels
• Serving plate

Critical Steps — Do Not Skip

• Coating every semolina grain with butter before resting
• Maintaining oil temperature at 170‑180 °C during frying
• Ensuring the honey is warm (40‑45 °C) before dipping the hot cakes

Chef Tips from the Video

• A pinch of orange blossom water adds authentic fragrance; don’t over‑do it or it becomes soapy
• Toast the sesame seeds lightly before using for extra nuttiness
• For an extra crisp exterior, dust the shaped maroot lightly with a mixture of semolina and flour before frying

Troubleshooting

Storage

Refrigerator: Airtight container, up to 10 days

Freezer: Not recommended – texture changes

Room temperature: Airtight container, up to 10 days

Make-Ahead Tips

• Prepare the date filling a day ahead and keep covered in the fridge
• The semolina dough can be mixed and rested up to 24 hours in advance; keep covered at room temperature
• Fry the maroot and store; re‑heat briefly in a low oven before serving