Makrudh

butter is cooked to be clarified, then mixed with vegetable oil. that mixture is added to the mixture of semolina, safran and salt. 10cl of warm water are added until the paste is a bit elastic (like that of bread in consistncy)
On the worktable, the paste is knead, formed in ball-shapes and milled with the palm of the hand. It is let to rest for 30mn covered with a wet piece of linen.
to prepare the stuffing the stoned dates, the orange peel and the cinnanon are mixed to obtain a kind of paste, which is given the form of 3 sausages.
Back to the semolina paste, it is divided into equal pieces, each one given the form of a sausage of 2 cm the diameter. with the fingers each paste sausage is hollowed out along to fill it with the stuffing sausage and then reclosed by its borders and well-rolled in a sausage shape again. Each obtained sausage is flattened by a special wood stamp and cut into lozenges, that are fried, drained and then drenched into syrup. for the syrup, all the ingredients are mixed together with the orange peel, cooked on gentle fire until foaming.