Algerian Skillet Date Cookies (Brdj)

Combine the semolina with salt, pour in the melted butter, and rub between your hands.

Gradually add water until you get a smooth, pliable dough.

Divide the dough into 2 portions and let rest for 10 minutes.

Prepare the filling: pit the dates and steam them in a water bath for 15 minutes.

Transfer the dates to a bowl and add butter, a pinch of salt, ground cloves, and rose water.

Blend everything together using a mixer or blender.

Roll out the dough on parchment paper, add the filling, and cover with the second layer of dough.

Flatten gently with a rolling pin, cut into shapes, and pan-fry on both sides in a dry skillet until golden brown.