Tamriye (A deliciously light, crispy pastry with a creamy semolina filling).

Serves 6-8

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Calories: 189

Carbs: 40 g

Fat: 2 g

Protein: 4g

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I first tried this dessert in Bhamdoun, Lebanon, over 4 years ago.

A wonderfully humble old man, in his little shop handmade these squares of joy & fried them in front of us- And it stuck. What is Tamryie? How has this been missing from

my life.

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The art of perfection

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And so.. in his honour, here is my version- I tried to keep the lightness & crisp of his recipe.

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INGREDIENTS

For the dough

• 3/4 cups all purpose flour

• 1/4 cup of water & a little extra to coat the baking dish

• 1/4 teaspoon salt

For the filling

• 1/2 cup of fine semolina

• 1/2 cup sugar

• 1 cup milk

• 1 cups water

• 1/2 Tsp orange blossom water

GARNISH

Freshly ground Pistachios

1/4 cup icing sugar

INSTRUCTIONS

The crispy, lighter than air dough

• In a stand mixer or a bowl, add the flour, salt and 1/4 cup of water.

• Knead until the dough comes together into a soft slightly sticky ball of dough (add more water if needed).

• Divide the dough into 4 parts, drizzle with vegetable oil and cover. Allow the dough to rest for  a minimum of 1 hour.

The pudding filling

• In a saucepan, add the fine semolina, milk, water and sugar.

• Cook over medium low heat while stirring until the mix thickens.

• Add the orange blossom water and take the filling off the heat.

Prepare your tray (for the pudding to cool) by dampening with a few drops of water. (This helps the pudding not stick to the tray. (We used a rectangular glass tray)

• Pour the filling into a tray, spread evenly so its roughly 1cm thick.

• Allow the filling to cool down completely, just as custard does, it will form a skin- don't panic! Its normal :)

Form the Tamriye

• Drizzle a lean worktop with a little vegetable oil & start to gently roll out the dough.

• You should be able to see your worktop through the dough (almost transparent).

• Divide the rolled dough into 4 parts, if you want to square off the 4 parts, you can- it makes for easier folding at the end.

• Divide the filling into equal squares (around 12 or more if possible)

• Place a square of the chilled filling in the centre of each rolled out dough square.

• And just as though you are sealing an envelope, bring all the edges into the centre to completely encase the filling.

• Fry in preheated oil until golden brown- and place on a straining sheet.

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Dust with powdered sugar and serve immediately

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