Arabian
More Suhoor Recipes
Servings: 12
INGREDIENTS
For the Dough:
- 2½ cups or 350g plain flour
- 2 cups or 330g fine semolina
- ½ teaspoon ground mahlab
- ½ or 100g cup butter, melted
- ¾ cup or 150 g ghee, melted
- ¾ cup or 180 ml water
- 1 tablespoon rose water
- 2 tablespoons blossom water
For the Filling:
- 750 g dried dates, pitted and chopped
- ¼ cup or 50g butter
- 1 tin or 397g Sweetened Condensed Milk
- ½ teaspoon ground nutmeg
- ½ cup or 100g toasted almonds, blended
- ½ cup or 50g white sesame seeds, roasted
DIRECTIONS
- In a bowl, mix flour with semolina and mahlab. Add the butter and ghee and work the mixture with fingers tips until well combined.
- Mix water with rose water and blossom water, then sprinkle on the dough while mixing continuously with finger tips.
- Cover and place in fridge for 1 hour.
- In a bowl, mix dates with butter. Gradually add any Sweetened Condensed Milk while stirring constantly
- Add nut meg, almond and sesame seeds.
- Mix all the ingredients well until a soft paste forms.
- Knead the dough again, then divide it into 2 equal portions and brush a 25 x 30cm oven tray with butter.
- Roll out the first dough portion into 3 mm thick, and place onto bottom of the tray.
- Roll out the date paste into 1 cm thick, and place over the dough.
- Roll out the remaining dough and cover the dates.
- Bake in a 190°C preheated oven for 20-25 minutes or until is lightly browned.
- Once it cools, cut the dough using a sharp knife into small bars or as desired.