A traditional mouth watering recipe from the Palestinian kitchen, specifically from Nablus, golden crispy fried parcels filled with semolina/orangeblossm water pudding, and then dusted with powdered sugar. This delicious dessert called tamriyeh referring to the hometown of the guy who started making it called Tamrah ( a village near Nablus/Palestine).
- 1 1/2 cup all purpose flour
- 1/4 cup corn oil
- 1 tbs powdered sugar
- 1/4 cup warm water
- A pinch of yeast and salt
For pudding you need:
- 1 cup course semolina
- 4 tbs sugar
- 1 cup water
- 1 tsp orange blossom water
- In a medium sized bowl, stir in the flour, oil, yeast and salt.
- Start kneading with your hand by adding water little by little until a soft kind of sticky dough is obtained.
- Divide the dough into five balls, drizzle some oil on top.
- Cover with a plastic wrap and let rest in the fridge at least 5 hours or over night.
- Meanwhile, start making the pudding, on a medium heat stove and in a small pot stir in the semolina, sugar and water. Let cook until thickened.
- Turn off the heat and stir in the orange blossom water.
- Spread the pudding in a glass container, cover it with plastic wrap and let it cool in the fridge until dough is ready.
- When the dough is ready to work with, brush a little of corn oil on a clean counter surface. Flatten each one of the dough balls with your hands into a thin sheet
- Cut each sheet into four pieces
- Apply 1 tbs of the pudding in the middle of each piece.
- Wrap up the dough over the pudding and press down with your hands to let the pudding spread in the dough.
- On a large frying pan and on a medium heat stove, heat 2 inches of corn oil.
- Fry the stuffed tamrieh parcels until golden in color.
- Serve the tamrieh dessert with a sprinkle of powdered sugar on top.