Semolina Pastry With Dates (Makroud)

• 3 cups medium semolina
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons roughly chopped roasted almonds
• 1/2 cup vegetable oil
• 12 ounces date paste or ground pitted dates
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup roughly chopped almonds
• Vegetable oil, for frying
• 1 cup honey, for dipping
• 2 tablespoons orange flower water or water

1. To make the dough: In a mixing bowl, combine semolina, sugar, salt, nutmeg, cinnamon, cloves and almonds.
2. Add oil and 1 cup water, mixing by hand and shaping to form a ball.
3. Refrigerate for 15 minutes.
4. To make the filling: In a mixing bowl, combine the dates, nutmeg, cinnamon, cloves and almonds, mixing to form a ball.
5. Take a piece of filling about the size of a walnut and mold into a plump oval.
6. Take a slightly smaller piece of dough, flatten it and wrap the filling entirely with it, pinching closed.
7. Continue until dough and filling are used up.
8. Place a heavy frying pan over medium heat, and add enough oil to come 1 1/2 to 2 inches up the sides.
9. Working in batches, fry the makroud for a few minutes on each side, until golden brown, turning carefully using two spoons.
10. Drain on paper towels.
11. In a small bowl, combine honey and orange flower water.
12. Dip each makroud into the mixture.

medium semolina, sugar, salt, ground nutmeg, ground cinnamon, ground cloves, almonds, vegetable oil, dates, ground nutmeg, ground cinnamon, ground cloves, almonds, vegetable oil, honey, orange flower

Taken from cooking.nytimes.com/recipes/1014083 (may not work)