Tunisian semolina date cookies (Print)

Delicate Tunisian semolina pastries filled with spiced dates and glazed with honey for a sweet treat.

# What You Need:

→ Dough

01 - 4 cups fine semolina
02 - 1/2 cup unsalted butter, melted
03 - 1/3 cup olive oil
04 - 7 tbsp warm water, plus additional as needed
05 - 2 tbsp granulated sugar
06 - 1/2 tsp salt
07 - 1/2 tsp ground cinnamon

→ Date Filling

08 - 1 1/2 cups pitted dates, chopped
09 - 1 tbsp unsalted butter
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - 1 tsp orange blossom water (optional)

→ Frying and Syrup

13 - Vegetable oil for frying
14 - 2/3 cup honey
15 - 2 tbsp orange blossom water (optional)
16 - 1 tbsp sesame seeds (optional)

# Steps:

01 - Combine chopped dates, butter, cinnamon, and nutmeg in a saucepan over low heat. Cook while stirring until the mixture softens into a paste, about 5 minutes. Stir in orange blossom water if using. Allow to cool, then shape into thin logs approximately 0.4 inches thick and set aside.
02 - In a large bowl, mix semolina, sugar, salt, and cinnamon. Pour in melted butter and olive oil, rubbing with fingertips until the mixture resembles wet sand. Gradually add warm water, kneading gently to form a soft, pliable dough. Avoid overworking. Cover and rest for 20 minutes.
03 - Divide dough into two equal portions and roll each into a log about 2 inches thick. Create a deep groove lengthwise along each log with your finger. Place a log of date filling into the groove, fold the dough to enclose the filling, seal edges, and gently roll to smooth. Flatten slightly and cut diagonally into diamond shapes measuring about 1.5 to 2 inches each.
04 - Heat vegetable oil in a deep pan to 340°F. Fry the cookies in batches until golden on all sides, approximately 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. Place on a wire rack to cool and sprinkle with sesame seeds if desired.

# Top Tips:

01 -
  • They're shatteringly crisp on the outside and impossibly soft inside, with a date filling that feels almost luxurious compared to the simplicity of the dough.
  • Once you master the shaping, you'll find yourself making them for every gathering because people ask for them by name.
  • The smell while they fry—that honey-orange blossom combination—is honestly worth the effort alone.
02 -
  • The dough really doesn't need to be overworked—the moment it comes together, stop, because kneading too much makes it tough and hard to shape into those clean diamonds.
  • Oil temperature is non-negotiable; use a thermometer because guessing will either give you pale, greasy cookies or ones that brown too fast and stay raw inside.
  • Warm honey sinks into the warm fried cookie and creates this thin, glossy coating; if you dip into cold honey, it slides right off and pools at the bottom instead.
03 -
  • Save a tablespoon of your date filling mixture before mixing in the orange blossom water, taste it plain, and let that be your flavor baseline—then you'll know exactly how much orange blossom water brings it to life.
  • If your oil starts smoking or darkening as you fry, pause and let the temperature drop slightly; fresh, clean oil gives you a lighter color and cleaner flavor that honey glaze can shine against.
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