Palestinian Tamriyeh

Name: Palestinian Tamriyeh
Total time: 1800 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 2 cups All-purpose Flour or Maida; as needed Water; 1/2 cup Semolina; 1/2 cup Sugar; 2 cups water; 1 tsp Rose water; as needed Oil for frying; 1/4 cup chopped Pistachios

ZMA @zesty5

#cookpadindia
#Palestine
#Dessert
Tamriyeh is a great option for special Holidays or a weekend well spent with family. It's a simple Dessert from Palestine and is an all time favourite not only with them but even my family. We absolutely love this. My heartfelt tribute to my Palestinian brothers and sisters. Of course food knows no boundaries. On this amazing platform we all are united with this one common thing, the food.
It's a classic Dessert with Semolina pudding parcels that are fried until golden brown. To be precise it's a Nablusi Dessert, originally from the City of Nablus in Palestine. Light as a feather, crisp like a fallen leaf in the Autumn, stuffed with delicious Semolina pudding, this is the bestest Arabic Dessert. It's a delight to your eyes and tastebuds. You will fall in love with this super stunner.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

6-7 servings

2 cupsAll-purpose Flour or Maida
as neededWater
FOR THE SEMOLINA FILLING -
1/2 cupSemolina
1/2 cupSugar
2 cupswater
1 tspRose water
FOR FRYING -
as neededOil for frying
1/4 cupchopped Pistachios

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Steps

25-30 minutes

1

Make a smooth and a fluffy dough with the flour using water as needed. Now comes the most interesting part associated to it.
2

Divide the dough into two equal sized balls and let them soak in enough of olive oil overnight in the refrigerator with a cover on it. It's a very important step. Do not miss it. The oil can be used later for your cooking needs without discarding it.
3

For the semolina pudding, just add all the ingredients as mentioned under it's preparation and mix. Cook until it thickens and gets done just like Sheera. Set it aside to cool. It's the same like suji ka halwa without ghee.
4

Next day, keep oil for frying on a low heat. Let it heat up. In the meantime, take out the dough. With your hands, just spread it as thin as possible. Do not roll. Make cuts as seen. Now place the semolina filling on each rectangle. Fold it onto the front side. Press to seal the edges from all the three sides. Pinch a little to seal them properly.
5

Deep fry on a medium high heat until golden brown on both the sides. Follow the same for all. Drain on an absorbent paper. That's all.
6

Serve immediately. Super fluffy, soft and utterly delicious Tamriyeh is all ready to be enjoyed. Top them with finely chopped pistachios. Yum!

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ZMA @zesty5

on January 11, 2024 03:52

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.