In a small saucepan over medium heat, heat vegetable oil until hot but not smoking.
In a large bowl, mix semolina and all-purpose flours, baking powder, cinnamon, and salt. Add hot oil, stirring constantly until cool.
Gradually add water, kneading constantly until soft and well combined. Cover with a kitchen towel and let rest for 15 minutes.
Divide dough in half. Roll each half into a 25 cm (10 inch) cylinder. Using your fingers, press a small central cavity down the length of each cylinder.
Divide Date Paste in half. Roll each half into a cylinder the same length as the dough pieces. Place a date cylinder inside each dough cavity, pinch seam closed. Gently roll dough back and forth on the work surface to enclose the date filling. Using a sharp knife, cut the filled dough cylinders diagonally every 3 cm (2 inch).
Heat oil to 160˚C (325˚F) in a deep fat fryer. Fry the dough rounds for 4 minutes, or until golden brown. Let drain on paper towels.
Arrange Al Makroud on a serving plate. Drizzle with sugar syrup before serving.
CHEF NOTES
Tunisian semolina cookies often sold as street food.
