Put the semolina, salt, vanilla and sugar in a large shallow dish.

Mix everything, then add ghee.

Mix with fingers only until the ghee is well incorporated.

Pour the semolina mixture in a smaller bowl.

Cover with plastic wrap and let rest for few hours, preferably refrigerate overnight.

Prepare the almond filling by mixing the almond flour, sugar, vanilla, cinnamon (optional) and the egg white. Mix well with hands.

Add orange blossom water 1 tablespoon at the time until obtain a well gathered paste.

Cover with plastic wrap and set aside.

Get back to the semolina mixture and dump it in a large shallow dish again.

Take about 3 tablespoons of the semolina ghee mixture and put it in a small bowl to be used later.

Mix water (1/2 cup) and orange blossom water then pour over the semolina ghee mixture in the shallow dish.

Mix with hands just to gather the dough, don’t knead it.

Divide the dough into 2 to 3 balls and let absorb the liquid for about 5 minutes.

Place a ball of dough on a working board.

Prepare a small bowl of water and the small bowl of semolina and ghee mixture that was put aside.

Wet your hands in the bowl of water and roll the ball of dough into a log.

Keep rolling the log until it’s smooth and cracks free.

Make a lengthwise cavity and put inside the almond filling.

Pinch the dough to cover the almond filling.

Roll again the log of dough and sprinkle some of the semolina ghee mixture. Press with hands to make the mixture stick to the log. Roll the log again until it’s smooth and don’t hesitate to wet your hands with water if needed.

Use a knife to cut out the log into diamond shape cookies or Makrout.

With your hands, smoothen out the cut out Makrout.

Deep fry the Makrout at medium temperature until golden.

Drain and immediately drench in a light warm honey or warm sugar syrup. If the Makrout is going to be served the next day, it should be drenched for a second time in warm honey or warm sugar syrup before serving.

Serve with tea or coffee.