A traditional Middle Eastern snack delivered with a quick and simple recipe

Ingredients:

Semolina Dough:

• 2 cups medium semolina
• 1 cup flour
• 50g corn starch
• 1/2 cup caster sugar
• 3 tbsp milk powder (optional)
• 1 tsp instant yeast
• 300g unsalted butter, melted
• 1/4 rose water
• Pinch of salt
• 1 tsp vanilla

Date Filling:

• 500g date paste
• 2 tbsp unsalted butter, melted
• 1/4 tsp mahlab powder
• 1 tbsp rose water
• 3 tbsp orange blossom water
• 1 tsp cinnamon
• 1 tsp anise
• 1 tbsp boiled water
• 150g crushed walnuts

Instructions:

Dough:

1. In a large bowl, mix dry dough ingredients
2. Add all wet ingredients then combine
3. Cover with cling film and set aside at room temperature for 2 hours
4. Lightly wet your hands and knead the dough until it’s smooth

Date Filling & Assembly:

1. Add all ingredients to the date paste and mix thoroughly in food processor until fully combined
2. Cover tray in parchment paper
3. Flatten half of the dough as your first layer on the tray, starting at the base then working your way up that sides
4. Cover it with all your date filling, then use the rest of your dough to cover that
5. To make a lovely pattern, use a fork to make parallel lines about 1-2cm apart on the tray
6. Cut the dough into bite-sized pieces (or a size that you prefer!)

Oven:

1. Bake at 180°C for 30 minutes or until it becomes a deep golden colour
2. Let cookies cool completely before removing from the tray
3. Sprinkle some powdered sugar on top