Makroudh

Method

Combine semolina, softened butter, sugar, baking powder and salt, then work together with your fingertips until the mixture resembles fine breadcrumbs, adding orange blossom water gradually until you have a soft, pliable dough. Roll the dough out to about 5mm thickness on a work surface, then cut into diamond or rectangle shapes approximately 4cm x 6cm. Press a whole clove into the centre of each piece. Heat the oil to 180°C and fry the makroudh in batches until deep golden brown on both sides, about 2-3 minutes total, draining on kitchen paper. Warm the honey gently with an equal quantity of water, then immediately dip the hot fried cakes into the honey syrup, ensuring they are fully coated, and arrange on a serving plate. Serve at room temperature once cooled slightly, as the cakes will have absorbed the syrup and become tender.