Levantine cuisine · Desserts & Sweets

Tamriyeh

Nablus specialty: paper-thin stretched dough filled with semolina cream, fried, and dusted with sugar.

Ingredients · for 6 servings

• 300 g flour
• 180 ml lukewarm milk
• 1 tbsp sugar
• 1 tsp dry yeast
• 120 g fine semolina
• 500 ml milk
• 60 g sugar for the cream
• 2 tbsp orange blossom water
• 120 ml oil
• 600 ml frying oil
• 4 tbsp powdered sugar
• 1 pinch salt

Instructions

1. Dissolve yeast and 1 tbsp sugar in the lukewarm milk, knead with flour and salt into a soft, elastic dough, and let rise covered for 1 hour, until doubled in size.
2. For the filling, heat 500 ml milk with 60 g sugar, stir in the semolina in a stream, and simmer for 6–8 min, until a very thick cream forms; season with the orange blossom water and let cool completely.
3. Divide the dough into eight pieces, rub each with oil, and let rest for 20 min – resting in oil is what makes it stretchy enough to pull thin.
4. Stretch each piece with your palms on an oiled surface into a paper-thin, almost transparent sheet, place 2 tbsp cold semolina cream in the center, and fold the edges into a flat square.
5. Heat the frying oil to 175°C and fry the packets seam-side down for 2–3 min per side, until golden brown and blistered.
6. Drain briefly on paper towels, dust generously with powdered sugar, and serve immediately hot, while the dough still crackles and the filling is warm.