Semolina pudding particles: Tamriyeh
A small, crispy packet with a creamy semolina pudding filling and a delicate hint of rose water (gaaanz bit) really makes my heart beat faster very quickly. And when these little pockets are served warm with a good helping of icing sugar, there’s no stopping me. The little semolina pudding particles are called tamriyeh and are even vegan.
Semolina pudding particles: Crispy on the outside and deliciously creamy on the inside
Tamriyeh is known from the city of Nablus in the Levant. There are a few myths surrounding the question of where the name actually comes from. For me, the most plausible story is that of a chef who named these divinely sweet crispy pillows after his hometown of Tamra (Israel).
With tamriyeh, timing is important. You can prepare the semolina pudding particles very well, but you should then fry them fresh and serve them still hot or warm. Otherwise, the crispiness of the pastry is lost and the creamy filling tends to become firm. This tastes fantastic, but the real kick is lost.
Preparing tamriyeh is super easy!
The preparation is really super simple. Even the dough is so quick to make that you don’t really need to think about alternatives. But if you really want the absolute shortcut, you can also use ready-made Wantan dough – but you didn’t get that from me…
Stir the pudding together with water, sugar, a little rose water and soft wheat semolina and bring to the boil. That’s all there is to it.
However, there is a small peculiarity when “rolling out” the dough. The dough has to be extremely thin – so thin that it becomes almost transparent. So leave your rolling pin in the cupboard and roll up your sleeves. To get the dough so thin, the worktop is oiled rather than floured. And the dough is then pulled apart with your hands until it is thin enough to be filled.
Then place a good tablespoon of semolina pudding in the middle, fold the whole thing over and place it in the hot oil. As soon as the semolina pudding has turned a nice golden brown colour, take it out and dust with icing sugar. A cup of mocha with cardamom goes perfectly with this.
Recipe for semolina pudding particles: Tamriyeh
Ingredients
For the dough
- 100 g Flour
- 60 ml Water
- 1 pinch Salt
- Rapeseed oil for covering
For the semolina pudding
- 350 ml Water
- 90 g Soft wheat semolina
- 100 g Sugar
- 2 TSP Rose water
Also
- 1 L Frying oil
- Icing sugar
Zubereitung
For the dough
- Mix flour with salt and add water. Knead into a compact dough.
- Shape the dough into 8 small balls and cover with oil in a bowl. Leave the dough to rest for approx. 1 hour.
For the semolina pudding
- In a saucepan over medium heat, stir together the water, sugar and rose water until the sugar has dissolved.
- Stir in the semolina and bring to the boil briefly, then reduce the heat immediately. Stir until everything is well thickened. Place the semolina pudding in a bowl to cool.
Prepare Tamrieh.
- Spread the oil on the worktop or baking tray (it is easier) and pull the dough very thinly with your hands into a square or round shape. There should be no holes, but the dough may also become slightly transparent.
- Place 1 tbsp each as a filling in the centre of the pulled dough and fold the dough ends over each other to form the desired shape, thus making the pocket tight. Repeat the process with all the doughs.
- Heat the frying oil in a pan or deep fryer to approx. 170 °C and deep fry the semolina pudding particles in it for approx. 2 minutes until golden brown.
- Dust the tamrieh with icing sugar and serve while still warm.
If you want to take the shortcut and don't want to make your own dough, you can also use Wantan dough sheets.
Notes
Nährwerte
You can also try Muhalabia or Layali Lubnan.
