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4 Serves
90 Mins
Prepare the date filling by kneading the pitted dates into a smooth paste, then roll them into small, uniform balls.
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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
75 µg / 400 µgCalcium
82 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
117 mg / 1,250 mgPotassium
893 mg / 4,700 mgSodium
2 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
9 g / 28 gSugar
80 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
103 gAlcohol
0 g
Prepare the dough using semolina flour and water, kneading until smooth, then let it rest before rolling it out thinly.
Wrap each date ball in a small square of dough, ensuring the edges are sealed tightly to prevent leaking during frying.
Heat the vegetable oil in a deep-frying pot to medium-high heat and fry the Tamriah balls until they are golden brown and crispy.
10
g66
g20
g
French
Australian