MBERJA Algérienne – Une Galette de Semoule irrésistible ! وصفة مبرجة

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar texture.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while being more affordable.

orange blossom water

🥗Healthier: vanilla extract

💰Cheaper: lemon juice

Vanilla extract adds flavor without the cost of specialty ingredients.

In a large bowl, add 3 measures of semolina and a pinch of salt.

Add 1 tablespoon of vanilla and 1 tablespoon of honey to the semolina mixture.

In the same bowl, add 3/4 measure of clarified butter and 1/4 measure of oil, mixing well for about 2 minutes.

Set the semolina mixture aside to absorb the fats.

In another bowl, take 1 kg of fresh dates, remove the pits, and finely chop them.

Add a bit of oil and cinnamon to the date mixture, mixing well.

Cover the workspace with plastic wrap and flatten the date paste into a rectangle.

Return to the semolina mixture, which has hardened, and add 1/2 measure of water and 1/2 measure of milk gradually, mixing with fingers until combined.

Divide the semolina dough into two large balls.

Flatten the first ball of semolina by hand, then use a rolling pin if necessary.

Place the date paste on top of the flattened semolina, adjusting as needed.

Flatten the second ball of semolina into a rectangle and cover the date paste with it, ensuring no paste is exposed to prevent burning during cooking.

Cut the assembled mixture into diamond shapes, the traditional format.

Cook on a griddle or tagine over medium-low heat for about 4 minutes on each side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens