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12 Serves
68 Mins
In a large bowl, combine the fine semolina with melted butter and a pinch of salt to create the dough, kneading until smooth.
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Vitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
115 µg / 400 µgCalcium
26 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
102 mg / 1,250 mgPotassium
267 mg / 4,700 mgSodium
122 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
4 g / 28 gSugar
25 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Prepare the date filling by mixing date paste with a touch of cinnamon or orange blossom water if desired.
Roll the dough into a log, create a groove, fill with the date paste, and seal the log. Cut into diamond shapes using a sharp knife.
Heat vegetable oil in a deep-frying pot and fry the cookies until golden brown, then remove with a slotted spoon.
While still warm, dip the cookies into a bowl of honey to coat them thoroughly, then let them cool on a wire rack.
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g42
g10
g
British
Egyptian