Can I use coarse semolina instead of fine semolina?
Fine semolina is recommended for the best texture, as coarse semolina may result in a grittier cookie.
DESSERT
Palestinian Tamriyeh: Date-Filled Semolina Cookies with Sesame Seeds
These delightful Palestinian Tamriyeh are semolina cookies filled with a rich, spiced date paste and coated in toasted sesame seeds. They offer a perfect balance of chewy, nutty, and sweet flavors, making them an ideal treat for any occasion.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the semolina, melted butter, and granulated sugar. Rub the mixture together with your fingertips until it resembles coarse crumbs.
02
Gradually add the warm milk and orange blossom water to the semolina mixture, mixing until a soft dough forms. Cover the bowl and let it rest for 15 minutes.
03
While the dough rests, prepare the date filling. In a small saucepan, combine the chopped dates, cinnamon, and cardamom with 2 tablespoons of water. Cook over medium-low heat for 5-7 minutes, stirring constantly, until the dates soften and form a thick paste. Let it cool slightly.
04
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
05
Take a small piece of semolina dough (about 1 tablespoon) and flatten it into a disc in your palm. Place about 1 teaspoon of date filling in the center.
06
Carefully fold the edges of the dough over the filling and roll it into a ball, ensuring the filling is completely enclosed. Gently flatten the ball into a small disc or oval shape.
07
Roll each cookie in the toasted sesame seeds, pressing gently to adhere. Place the cookies on the prepared baking sheet.
08
Bake the Tamriyeh for 18-20 minutes at 350°F (175°C), or until the edges are lightly golden. The cookies should remain soft in the center.
09
Remove from the oven and let cool on a wire rack before serving. The cookies will firm up as they cool.
About This Recipe
These delightful Palestinian Tamriyeh are semolina cookies filled with a rich, spiced date paste and coated in toasted sesame seeds. They offer a perfect balance of chewy, nutty, and sweet flavors, making them an ideal treat for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra aromatic touch, you can add a pinch of ground mahlab to the semolina dough. Ensure your dates are very soft; if not, soak them in warm water for 10 minutes before chopping.
Easy Substitutions
If orange blossom water is unavailable, you can use rose water or vanilla extract. Almond flour can be used in combination with semolina for a different texture, but the ratio will need adjustment. For the filling, a mix of dates and walnuts can be used.
Storage & Reheating
Store Tamriyeh in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 1 month; thaw at room temperature before serving.
Serving Suggestions
Serve these Palestinian Tamriyeh with a cup of hot mint tea or Arabic coffee. They are also wonderful as an after-dinner treat or packed in lunchboxes. For a festive presentation, arrange them on a platter with fresh fruit.
Common Mistakes
1. Overworking the semolina dough: This can make the cookies tough. Mix just until combined and let it rest. 2. Not sealing the date filling properly: The filling can leak out and burn. Ensure the dough completely encloses the date paste. 3. Overbaking the cookies: Tamriyeh should be soft and tender, not hard and crunchy. Bake until just lightly golden. 4. Using dry dates: Dry dates will result in a crumbly, hard filling. Use soft, fresh Medjool dates or rehydrate them. 5. Skipping the orange blossom water: This ingredient adds a distinctive, authentic flavor that is crucial to the cookie's character.
Frequently Asked Questions
How do I toast sesame seeds?
Spread sesame seeds in a single layer on a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant, about 3-5 minutes.
Can I make the date filling in advance?
Yes, the date filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
MORE TO KNOW
The key to perfect Tamriyeh is achieving a tender semolina dough that doesn't dry out during baking. Overworking the dough can lead to a tough texture, so mix just until combined. The resting period allows the semolina to fully absorb the liquids, resulting in a more pliable dough. When forming the cookies, ensure the date filling is completely sealed within the dough to prevent it from burning or oozing out during baking. A good quality, fresh date paste will make a significant difference in the flavor and texture of the filling.
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