The key to perfect makroud is letting the semolina mixture rest overnight. In a large bowl, combine the semolina and a pinch of salt. Melt the margarine over low heat, then pour it over the semolina. Mix thoroughly by hand, cover the bowl, and let it rest overnight for the best crumbly texture.

In the morning, prepare the filling. Place the date paste (make sure it’s free of pits) in a bowl. Add the cinnamon, cloves, orange blossom water, and softened butter. Knead until you have a smooth, pliable paste, then shape it into long ropes.

In another bowl, mix 1 cup water with 2 cups (500 ml) orange blossom water. Divide the semolina mixture into portions for easier handling. Sprinkle the water mixture over the semolina and gently gather it together (do not knead), just enough so it holds together.

Shape the dough into ropes. Use your finger to make a groove down the center, fill it with the date paste ropes, then close and smooth the dough around the filling.

Press the filled ropes with a makroud mold or gently flatten, then trim the edges with a knife and cut into diamond-shaped pieces.

For the best results and to prevent them from opening while frying, dip each piece in orange blossom water and place on a tray. If you have a frying rack, use it. Heat the oil well, then reduce to medium heat. Fry the makroud in batches until golden brown.

After frying, let them drain briefly on a rack so excess oil doesn’t drip into the honey. While still hot, dip them in honey, then continue with the rest.