Tamrieh … تمرية


Tamrieh تمرية 

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).

For dough you need:

  • 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

Oil for frying


  1. In a medium sized bowl, stir in the flour, oil, yeast and salt.
  2. Start kneading with your hand by adding water little by little until a soft kind of sticky dough is obtained.
  3. Divide the dough into five balls, drizzle some oil on top.
  4. Cover with a plastic wrap and let rest in the fridge at least 5 hours or over night.

  1. 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.
  2. Turn off the heat and stir in the orange blossom water.
  3. Spread the pudding in a glass container, cover it with plastic wrap and let it cool in the fridge until dough is ready.

  1. 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
  2. Cut each sheet into four pieces
  3. Apply 1 tbs of the pudding in the middle of each piece.
  4. Wrap up the dough over the pudding and press down with your hands to let the pudding spread in the dough.

  1. On a large frying pan and on a medium heat stove, heat 2 inches of corn oil.
  2. Fry the stuffed tamrieh parcels until golden in color.
  3. Serve the tamrieh dessert with a sprinkle of powdered sugar on top. 



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