{"id":16002,"date":"2021-05-10T17:07:08","date_gmt":"2021-05-10T15:07:08","guid":{"rendered":"https:\/\/bistrobadia.de\/griesspudding-teilchen-tamriyeh\/"},"modified":"2024-01-22T08:37:08","modified_gmt":"2024-01-22T07:37:08","slug":"semolina-pudding-pastry-tamriyeh","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/semolina-pudding-pastry-tamriyeh\/","title":{"rendered":"Semolina pudding particles: Tamriyeh"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

Semolina pudding particles: Crispy on the outside and deliciously creamy on the inside<\/h3>\n\n\n\n

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).<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Preparing tamriyeh is super easy!<\/h3>\n\n\n\n

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…<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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<\/a> goes perfectly with this.<\/p>\n\n\n\n

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Recipe for semolina pudding particles: Tamriyeh<\/h2>\n\n\n
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\"Tamrieh<\/div>\n \n<\/div>\n\n
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