Sweet Semolina Kibbeh

Ingredients

• 1/2 cup flour
• 2 1/2 cups fine semolina
• 1/2 tbsp baking powder
• 1/4 cup vegetable oil
• 1/2 cup melted butter
• 3/4 cup milk, at room temperature
• Filling:
• 375 g mozzarella cheese
• 200 g sweet cheese (the kind used for qatayef)
• For serving:
• Cold syrup
• Ground pistachios for garnish
• Recipe for sweet semolina kibbeh with cheese filling, by the friend and chef from the Shou Tabkhin Today site:
• Claudette Katnasho
• Click on Claudette Mom Maurice’s name to visit her profile on our website and enjoy all her delicious recipes.
• To make Nutella cheesecake the Claudette way, click this link: Nutella Cheesecake

Method

1. In a bowl, place the flour, semolina, baking powder, oil and butter and mix by hand using the gathering/patting motion until the dry ingredients absorb all the fats.
2. Add the milk gradually and gather the dough until you have a cohesive dough that does not stick to your hand.
3. Cover the dough and let it rest for 10 minutes.
4. Meanwhile, prepare the cheese filling: grate the cheese and mix it together.
5. Take a piece of dough, flatten it on your hand, fill it with a little cheese, then roll it into a ball and shape it into a kibbeh disk.
6. When all the pieces are ready, deep-fry the sweet semolina kibbeh in plenty of hot oil.
7. Remove them from the oil, immediately pour cold syrup over them and garnish with pistachios.
8. Claudette Katnashu
9. To prepare Claudette's Nutella cheesecake, click this link: Nutella Cheesecake