6 Serves
88 Mins
7 g
105 g
1 g
In a large bowl, combine the semolina flour and water to form a smooth dough, then let it rest for at least 30 minutes to develop elasticity.
Ingredients, vitamins, and health benefits
Semolina Flour
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Vitamin B1
0 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
91 µg / 400 µgCalcium
71 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
774 mg / 4,700 mgSodium
1 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
8 g / 28 gSugar
66 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
97 gAlcohol
0 g
While the dough rests, prepare the date paste filling by mixing it with a touch of cinnamon or cardamom if desired.
Roll out the dough thinly on a surface and cut into squares, placing a small portion of date paste in the center of each.
Fold the dough over the filling to seal the edges tightly, ensuring no date paste leaks during the frying process.
Heat the vegetable oil in a deep frying pan over medium-high heat and fry the Tamriah pieces until they are golden brown and crispy on all sides.
Date paste
Vitamin A
7 µg / 900 µgVitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 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
91 µg / 400 µgCalcium
71 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
774 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
66 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgAlcohol
0 g