Tunisian Date Cookies; Makroodh Makes about 25 cookies.

In North Africa, dates with a bowl of milk are offered to a visitor as a symbol of hospitality.

2 1/2 cups semolina flour
1 cup butter, melted
1 1/2 teaspoons vanilla
2 eggs, beaten
1/2 teaspoon salt
1/2 cup finely chopped dates

Syrup

1 cup honey
1/2 cup water
1 tablespoon orange-flower water (mazahar)

2 cups oil
2 tablespoons confectioner's sugar

Combine semolina, butter, vanilla, eggs, and salt; knead to make a smooth dough, adding a little water if necessary. shape dough into cylinders about 2 1/2 inches long and one inch in diameter. Hold a cylinder in palm of hand and make a small trench. Place about 1/2 teaspoon of dates in trench; then close and pat into a rectangular cookie. Repeat with remaining cylinders. allow to rest for one hour.

In the meantime, make syrup. In a saucepan place honey, water, and mazahar, and, stirring constantly, bring to boil. Set aside, but keep warm over low heat.

Heat oil in a saucepan; then fry the makroodhs over medium heat until the turn golden brown, adding more oil if necessary.

Dip hot makroodhs in honey syrup, then drain and allow to cool. Sprinkle with confectioner's sugar and serve.

TUNISIAN DOUGHNUTS: YO-YO

Makes approximately 2 dozen small doughnuts.

Yo-yos are no doubt an adaptation of the western doughnut but the Tunisians have added a touch of their own to give it a North African character. Sold in little stalls in Tunisian cities, these donuts are enjoyed by people thronging the streets.

3 eggs
1/4 cup oil
1/4 cup orange juice
2 tablespoons finely chopped fresh coconut
1/4 cups sugar
2 1/2 cups flour
1 1/2 teaspoons baking soda

Syrup

1 cup sugar
2 cups water
2 tablespoons lemon juice
1 cup honey

2 cups oil

Place eggs, 1/4 cup oil, orange juice, 1 tablespoon of the coconut, and 1/4 cup sugar in a blender; blend until smooth.

Transfer to a bowl; then sift in flour and baking soda. Knead until the mixture is a soft dough, adding a little water if necessary. Cover bowl; then set aside to rest for at least 1 hour.

In the meantime make syrup; place 1 cup of sugar, water, and lemon juice in a saucepan. Stirring constantly, boil over high heat until sugar dissolves. Reduce heat to low; then add honey and the remaining 1 tablespoon of coconut. Simmer for 10 minutes; then turn heat to very low to keep the syrup warm.

Place 2 cups oil in a small saucepan and heat until oil is moderately hot.

Form dough into walnut-size balls; then flatten slightly. Hold a flattened ball in palm of one hand and punch a hole through center with floured index finger of other hand. Deep fry, a few at a time, for about 4 minutes, turning them over with a slotted spoon until they turn golden brown on both sides. Transfer to paper towels. to drain. With tongs, pick up the yo-yos and dip into warm syrup. Serve at once.