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.
Tunisian semolina cookies often sold as street food.
With marked enthusiasm for his subject and expertise in the cooking field, Chef Osama El-Sayed, C.E.C. can take his audience through a world of culinary delights in several easy steps. With an audience of over a millions viewers on several continents, it is no wonder that Chef Osama has learned to take complex cooking techniques and recipes then simplify them for basic home cooks. Chef Osama’s show "Ma Osama Atyab" - "It's More Delicious with Osama" airs live daily on Dubai TV.