The measuring cup used is a 1.5-liter saucepan. I added another measure using a soup bowl to make enough for 300 pieces.

Mix 2 measures of coarse semolina with 1 measure of all-purpose flour and a pinch of salt. Add 1 measure of clarified butter, margarine, and vegetable oil. Rub the mixture well and let it rest overnight. The next day, add 1 packet of yeast to make the dough lighter (use 1 packet for a large batch). Gather the dough with water without kneading. Shape the dough into a log, add the date paste, seal it, shape using a Maqrout mold, cut into pieces, and place on a baking tray.

For the date paste, add margarine, ground cloves, orange blossom water, and cinnamon. Knead until soft, then shape into thin logs.

Bake the Maqrout in the oven at 350°F (180°C) for about 40 minutes, until fully cooked. Once done, dip in syrup. Enjoy!