12 Serves
91 Mins
In a large bowl, combine semolina flour and melted butter, rubbing the mixture together until well incorporated. Gradually add water and orange blossom water to form a firm, pliable dough.
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BangladeshiVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
65 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
68 mg / 1,250 mgPotassium
344 mg / 4,700 mgSodium
5 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
4 g / 28 gSugar
48 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Prepare the date paste by kneading it with a touch of cinnamon and oil until smooth, then roll it into long cylinders.
Roll out the semolina dough into a rectangle, place the date cylinder in the center, and fold the dough over to seal the filling inside. Cut the log into diamond-shaped pieces.
Heat oil in a deep-frying pot to 175°C. Carefully fry the diamond-shaped pastries until they are golden brown on all sides.
Remove the pastries from the oil and immediately submerge them in a warm honey syrup infused with orange blossom water. Let them soak for a few minutes before transferring to a wire rack to cool.
9
g102
g12
g
French
Italian