مقروطة التمر

We place the white flour, fine semolina, anise, mahaleb, fennel, black seed, sesame seeds, sugar, dry milk, and yeast in a bowl.

We add the ghee and vegetable oil to the ingredients

We knead the ingredients until a smooth, firm dough forms.

We leave the dough to rest for 15 minutes.

We prepare warm aniseed water by mixing anise with warm water.

We gradually add the aniseed water to the dough and knead it well.

We place the dates or Ajwa in a bowl, then add the aniseed seeds from the aniseed water we used for kneading. We then add a little ghee, a pinch of cardamom and cinnamon, and sesame seeds to taste. We mix everything well and place the dates in the fridge until they firm up.

We roll out the dough on parchment paper, then place the dates and roll them up using the parchment paper into a log shape.

We brush the log with a light syrup and sprinkle sesame seeds on top.

We cut the log into small pieces.

We place the tray in a preheated oven at 200-225°C until it turns golden brown.