Semolina Kibbeh Dessert with Cream or Cream Cheese Filling

Ingredients

• 1 cup fine semolina, or extra-fine semolina flour, or coarse semolina
• 1 cup flour
• 1/2 cup water, or liquid milk, or as needed
• 1/4 cup vegetable oil
• 1/2 teaspoon yeast
• 1/2 teaspoon baking powder
• 1 tablespoon rose water or orange blossom water
• Pinch of salt
• 2 tablespoons sugar
• Cream or cream cheese for the filling
• Semolina kibbeh recipe and method from the cook and friend of Shou Tabkhin El Yom:
• Dalida Zaiter
• Click on Dalida's name to visit her profile page on our site
• Also from Dalida, here is Sfouf

Method

1. Mix the ingredients, adding the water or milk gradually, and bring the dough together until you get a dough similar to kibbeh dough.
2. Let it rest for about ten minutes only.
3. Shape it like kibbeh, then hollow it out well from the inside (this is essential for success), fill it with the pre-prepared cream or cream cheese, and seal it.
4. Fry it in plenty of oil, then remove it from the oil and dip it in syrup for one minute. Lift it out and serve.