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12 Serves
59 Mins
8 g
60 g
1 g
In a large mixing bowl, combine the fine semolina and melted butter, rubbing the mixture together until the grains are well coated. Gradually add warm water to form a pliable dough, then cover and let it rest for at least 30 minutes.
Ingredients, vitamins, and health benefits
Fine Semolina
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TunisianVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
99 µg / 400 µgCalcium
24 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
248 mg / 4,700 mgSodium
48 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
4 g / 28 gSugar
13 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
While the dough rests, prepare the date filling by kneading the date paste with a touch of cinnamon or sesame seeds until smooth and malleable.
Roll the dough into a long log, create a groove down the center, and place the date filling inside. Seal the dough over the filling, flatten slightly, and cut into diamond shapes using a sharp knife.
Heat the vegetable oil in a deep-frying pot or heavy-bottomed pan to 175°C. Fry the cookies in batches until they are golden brown, then remove with a slotted spoon and drain on paper towels.
Unsalted Butter
Hot Water
Semolina Flour
Date paste
Vitamin A
1 µg / 900 µgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
99 µg / 400 µgCalcium
24 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
248 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
13 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21
g29
g49
g
Greek
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgAlcohol
0 g