Description
A delightful dessert made with fine semolina and rich date filling.
Ingredients
Scale
- 3 cups fine semolina
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 cup unsalted butter (softened)
- ½ teaspoon mahlab
- ¼ teaspoon mastic (ground with a pinch of sugar)
- ½ teaspoon instant yeast
- ½ cup milk (warm)
- 1 tablespoon orange blossom water
- 1 tablespoon rose water
- 28 ounces date paste
- 2 teaspoons ground cinnamon
- ½ teaspoon ground anise (or cardamom)
- ¼ cup melted unsalted butter
- 2 tablespoons vegetable oil
Instructions
- Combine the fine semolina, sugar, salt, mahlab, mastic, and instant yeast in a bowl, then mix well.
- Add the softened butter and rub it into the mixture until it feels sandy and well coated.
- Pour in the warm milk along with the orange blossom and rose water, then mix until a soft dough forms.
- Cover the dough and let it rest for 20 minutes so the semolina hydrates. The dough should feel soft and pliable like soft Play-Doh.
- To a separate bowl, add the date paste, melted butter, oil, cinnamon, and anise or cardamom.
- Mix until the filling softens and becomes pliable.
- Line a 9 x 13 inch (23 x 33 cm) pan with plastic wrap, then press the soft date mixture into an even layer. Lift the molded date layer out using the plastic wrap, then set aside.
- Divide the semolina dough into two equal pieces of about 450 g each. Line the pan with plastic wrap again, and spread one half of the dough evenly. Lift the molded layer out using the plastic wrap, then set aside.
- Lightly spray the pan with oil, then press the remaining semolina dough portion evenly into the bottom of the pan, then smooth the surface.
- Place the molded date layer on top of the dough, then gently press it but do not allow it to fully reach the edges.
- Place the remaining molded semolina dough on top to cover.
- Smooth the top gently with your hands so the surface is even, then press seams together so the filling is sealed.
- Use a fork to create a decorative pattern on top, then cut into 12 or 24 pieces with a bench scraper or sharp knife.
- Bake at 350°F (180°C) for 20-22 minutes until the top is set.
- Turn on the broiler and broil for 2 minutes until lightly golden.
- Cool completely in the pan, then separate the bars along the cut lines.
- For clean cuts, use a long sharp knife and wipe between slices.
Notes
- Ensure the dough is well hydrated for better texture.
- Adjust baking time based on your oven performance.
- Store the bars in an airtight container for freshness.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 12g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg