Mkharek

Instructions

1. Mix the semolina, melted butter, oil and a pinch of salt. Rub between your hands until you get a fine sand texture.
2. Add the lukewarm water little by little and knead until you have a supple dough that no longer sticks. Let rest, covered, for 20 minutes.
3. Mix the date paste with the aniseed and orange blossom water until you get a smooth, pliable filling.
4. Divide the dough in two. Roll one half into a thin rectangle, spread the date filling evenly over it, then cover with the second half.
5. Cut the dough into diamonds or squares, prick the top and brush it with beaten egg. Decorate with almonds if you are using them.
6. Bake at 180 °C for 20 to 25 minutes, until the edges are nicely golden.
7. Let cool completely before serving; the pastry firms up as it cools.