Marrot with Dates and Honey

Ingredients

• 250 g Medium semolina (Choose a good quality durum wheat semolina)
• 1/2 cuillère à café Salt (Fine salt)
• 100 g Clarified butter (ghee) (Melt in microwave or saucepan)
• 300 g Pitted dates (Preferably Medjool, pre‑pitted)
• 1/2 cuillère à café Ground cinnamon (Optional but recommended)
• 30 g Unsalted butter (To incorporate into the date paste)
• 2 cuillères à soupe Sesame seeds (Optional, to sprinkle on the marrots)
• 100 ml Water (Warm water)
• 1 cuillère à soupe Orange blossom water (Divided: 1/2 for the date paste, 1/2 for the honey)
• 500 ml Frying oil (peanut or sunflower) (For low‑heat cooking)
• 300 g Liquid honey (Prefer a mild honey, slightly warmed)

Instructions

1. Mix the semolina and clarified butter

   In a large bowl, pour the medium semolina, add the salt, then drizzle with melted clarified butter. Mix with the spatula until each grain is well coated.

   Time: PT10M

2. Rest the semolina mixture

   Cover the bowl with plastic wrap and let rest in the refrigerator for at least 4 hours (ideally overnight) so the butter is absorbed.

   Time: PT4H

3. Prepare the date paste

   In a bowl, blend the pitted dates with the cinnamon, unsalted butter and, if desired, the sesame seeds. Work by hand for 10 minutes until a smooth, homogeneous paste is obtained.

   Time: PT10M

4. Prepare the scented water bath

   Mix the warm water with ½ tablespoon of orange blossom water in a small container.

   Time: PT5M

5. Hydrate the date paste

   Gradually pour the scented water over the date paste while lifting it with your fingers. Stop as soon as the paste becomes pliable but do not knead.

   Time: PT5M

6. Form dough logs

   Divide the dough into portions the size of a small finger and roll each portion into a log about 2 cm in diameter.

   Time: PT5M

7. Stuff and shape the marrots

   On the work surface, flatten each log, make a slit in the center, place a small amount of the semolina mixture, close by joining the ends and roll again to obtain a compact cylinder.

   Time: PT20M

8. Flatten and cut

   Lightly flatten each cylinder with the rolling pin, then cut diamonds of 2 to 3 cm. Remove the unfilled edges and reincorporate them into the dough pile.

   Time: PT5M

9. Heat the oil

   Pour the frying oil into a deep pan and heat over low heat (≈150 °C).

   Time: PT5M

   Temperature: 150°C

10. Fry the marrots

    Drop the diamonds into the hot oil, gently brown them on both sides (≈3‑4 min per side) until a uniform golden color is achieved.

    Time: PT10M

    Temperature: 150°C

11. Prepare the scented honey

    While frying, heat the honey with the remaining orange blossom water over low heat until it is warm (≈40 °C).

    Time: PT5M

    Temperature: 40°C

12. Coat the marrots with honey

    Using a slotted spoon, remove the fried marrots, lightly drain, then immediately dip them into the warm honey. Let absorb for 1‑2 minutes, then place them back on a rack. Repeat the operation if needed for extra gloss.

    Time: PT5M

    Temperature: 40°C

13. Finishing and cooling

    Arrange the marrots on a tray, sprinkle with sesame seeds (optional) and let cool completely before placing them in an airtight container.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g