Moroccan cuisine · Desserts & Sweets

Tamriya

Fried semolina pockets with a fragrant almond filling, dipped hot in honey and rolled in powdered sugar.

Ingredients · for 6 servings

• 250 g semolina
• 100 g flour
• 60 g butter
• 150 ml lukewarm milk
• 1 pinch salt
• 200 g ground almonds
• 80 g powdered sugar
• 1 tbsp orange blossom water
• 1/2 tsp cinnamon
• 250 g honey
• 40 g powdered sugar
• 600 ml frying oil

Instructions

1. Mix the semolina and flour with the salt, rub in the melted butter and let the mixture rest for 20 min. so the semolina absorbs the fat.
2. Work the ground almonds with 80 g powdered sugar, the cinnamon, the orange blossom water and 2 tbsp water into a pliable filling.
3. Knead the semolina mixture with the lukewarm milk into a soft, smooth dough and roll it out 3 mm thin.
4. Cut out 8 cm circles, place 1 tsp almond filling in the centre of each, fold into half-moons and press the edges firmly with a fork — leaky pockets burst while frying.
5. Heat the frying oil to 165°C and fry the pockets in batches for 3–4 min. until evenly golden brown, then drain briefly on kitchen paper.
6. Dip the hot tamriya in the lukewarm honey for 1 min., let drain, roll in the 40 g powdered sugar and serve lukewarm.