How To Make Lebanese Holiday Cookies

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while maintaining a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative with a rich flavor.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol reduces calories while providing sweetness.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruits

Seeds can be a nut-free option while dried fruits add natural sweetness.

Mix farina, semolina, and melted butter in a bowl and let it rest overnight.

On the second day, add yeast to the mixture and mix with rose water and orange blossom water until smooth.

Let the dough rest for 30 minutes, covered.

Prepare the stuffing by mixing 3 cups of walnuts with 2 tablespoons of sugar and 1 tablespoon each of rose water and orange blossom water.

Prepare pistachio stuffing by mixing 2 cups of pistachios with 2 tablespoons of sugar and 1 tablespoon each of rose water and orange blossom water.

Chop 2 pounds of dates and mix with 1 cup of butter until smooth, adding butter little by little as needed.

Use a traditional cookie cutter to shape the cookies, filling with walnut, pistachio, or date stuffing.

Preheat the oven to 450°F (232°C) and bake the cookies until golden, checking different types for doneness as they may cook at different rates.

Sprinkle powdered sugar on top after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens