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

1. In a bowl, mix flour with semolina and mahlab. Add the butter and ghee and work the mixture with fingers tips until well combined.
2. Mix water with rose water and blossom water, then sprinkle on the dough while mixing continuously with finger tips.
3. Cover and place in fridge for 1 hour.
4. In a bowl, mix dates with butter. Gradually add any Sweetened Condensed Milk while stirring constantly
5. Add nut meg, almond and sesame seeds.
6. Mix all the ingredients well until a soft paste forms.
7. Knead the dough again, then divide it into 2 equal portions and brush a 25 x 30cm oven tray with butter.
8. Roll out the first dough portion into 3 mm thick, and place onto bottom of the tray.
9. Roll out the date paste into 1 cm thick, and place over the dough.
10. Roll out the remaining dough and cover the dates.
11. Bake in a 190°C preheated oven for 20-25 minutes or until is lightly browned.
12. Once it cools, cut the dough using a sharp knife into small bars or as desired.