Desserts
ChefLoubna Fawaz
Date-Free Tameriya Dessert
Tameriya is one of the easiest desserts. Despite its name, it does not contain dates at all — it is made with semolina instead! Here is how to make it.
Tameriya dessert is one of the easiest desserts. Despite its name, it does not contain dates at all — it is made with semolina instead! Here is how to make it.
Ingredients
Start here, then move straight into the method.
- Filling
- Half a cup sugar
- Half a cup semolina
- 2 cups water
- 1 teaspoon rose water
- Dough
- 1 cup flour
- Half a cup warm water
- A pinch of salt
- Plenty of oil for frying
- Powdered sugar for decoration, as desired
Method
Follow the cooking sequence without leaving the page.
- In a bowl, mix the flour and salt, then gradually add the warm water and knead into a dough. Cover it and let it rest overnight at room temperature.
- Prepare the filling by heating the water, then add the sugar to the hot water and stir until dissolved. Add the semolina, stirring constantly until the mixture thickens.
- Finally, add the rose water, stir, remove the mixture from the heat, and pour it into a dish or a Pyrex dish greased with oil.
- Let it cool at room temperature, then in the refrigerator.
- Once cooled, cut it into squares to make it easier to fill the semolina mixture inside the dough sheets.
- The next day, shape the dough into balls and roll each ball out very thinly with oil. Place a square of filling inside each rolled piece of dough, then fold the edges over the semolina filling to form a square, continuing until all the mixture is used.
- Press it lightly from the top so the filling distributes evenly inside it.
- Fry the tameriya in plenty of hot oil until golden.
- Remove it from the oil and place it on paper towels to absorb the oil.
- Sprinkle with powdered sugar once it reaches room temperature and serve.
- For more delicious desserts from Souheir, try Layali Lubnan
- Click the link to make tahini biscuits
Recipe tags
DessertsInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Layali Lubnan
- tahini biscuits
