These semolina cookies are naturally sweetened by the date paste. They melt in mouth and can fill you up easily.
Algerian Date filled Semolina Cookies- Bradj
Ingredients
- 3 cups medium semolina
- 1 cup unsalted butter, Melted
- 1 tbsp rose water (optional)
- 1 tsp salt
- Water as needed
For the dates filling
- 1 cup baking date paste
- 1 tbsp vegetable or canola oil
- 1 tsp rose water
- ½ tsp cinnamon powder
Instructions
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First prepare the dates filling by mixing all the ingredients in a bowl until it’s smooth.
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Roll into a ball and set aside.
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Put semolina and salt in a large bowl.
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Pour in the melted butter and rub the semolina between hands until the butter is well incorporated.
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Drizzle the semolina mixture with rose water (optional) and give a through mix.
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Sprinkle water little by little into the semolina mixture.
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Mix with hands (but don’t knead) until the dough comes together and is soft.
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Divide the dough in half (equal parts) and roll each half into a ball.
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Roll out each ball into a disc or a rectangle of half inch thick or less if you prefer. In this recipe I rolled out the dough into equal sized rectangles on a sheet of parchment paper. It makes it easy to transport it. Set aside.
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Roll out the date paste into a rectangle shape (same size as the semolina rectangle) between 2 sheets of parchment paper.
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Transport the rolled out dates with parchment paper and put it on top of the semolina rectangle or layer. Remove parchment paper.
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Transport the other semolina layer and place on top of the dates ‘ layer. Remove the parchment paper.
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With your hands, fix and smoothen the edges of all layers.
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Roll out the layers with a rolling pin to even them out and get your desired thickness.
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Cut into desired shapes. In this recipe I cut out the dough into diamond shapes, using a knife.
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Cook on medium to medium low heat in a cast iron pan or a Tajine on top of the stove in both sides until golden.
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Enjoy as is or with a cup of milk, fermented milk, coffee or tea.
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Store in airtight container at room temperature.
Recipe Notes
- If your date paste is dry, don’t hesitate to add vegetable oil (or canola).
- The semolina dough is very soft and easily falls apart, that’s normal, that is why it’s better to roll out the semolina dough on a parchment paper. That will makes it easy to transport the rolled out dough.