Assalamo alykum & welcome the 4th Chapter of Ramadan An Event to Share. Today we are discovering the Ramadan of Palestine, with our sister Nivin. Her blog Nivin’s Kitchen is a treasure of middle eastern cuisine with step by step recipes. Over to you Nivin.
Assalamo Alaikom every one! Ramadan Kareem! May Allah (SWT) accept your fasting and good deeds and forgive us all, Ameen! My name is Nivin, from nivskitchen . I am a Palestinian living in the United States. I have been enjoying my time in the kitchen for more than 30 years. I would like to thank Huma for hosting me on her blog and for giving me the opportunity to be a part of her yearly event Ramadan – An Event to Share.
As a child you’re ready to take on the world. This includes the determination to fast with the rest of your community during the month of Ramadan. To us, in Palestine, it was like a month long festival. Family friends gathered almost every evening to hear the call to prayer at sundown, and break the fast. Sometimes we would break our fasts with treats we bought earlier for this moment before we dug into mama or auntie’s dishes that tasted like a Palestinian folk song.The grand finale of this month long festival? Three days of Eid; celebration in arabic. On the eve of Eid, the last night of Ramadan,. All shops are open and everyone is out. Sweets shops are packed, children are out playing, carrying balloons, and bursting with energy. The next three days include early morning gatherings with loved ones, dressing up, and gifts.
It is my pleasure to present a mouthwatering recipe from Nablus, Palestine, that is a very traditional in the month of Ramadan. It is Tamrieh, golden crispy fried parcels filled with semolina/orange blossom water pudding, dusted with powdered sugar. This delicious dessert is called tamriyeh, named after the village near Nablus, Tamrah (the hometown of the man who first made it).
For the dough you need:
- 1 1/2 cup all purpose flour
- 1/4 cup corn oil
- 1 tbs powdered sugar
- 1/4 cup warm water
- A pinch of yeast and salt
For the pudding you need:
- 1 cup course semolina
- 4 tbs sugar
- 1 cup water
- 1 tsp orange blossom water
Oil for frying
- In a medium sized bowl, stir the flour, oil, yeast and salt.
- Start kneading with your hand and add water little by little until a soft, sticky dough is obtained.
- Divide the dough into five balls, drizzle some oil on top.
- Cover with plastic wrap and let rest in the fridge at least 5 hours or overnight.
- Meanwhile, start making the pudding in a small pot on the stove at medium heat. Stir in the semolina, sugar, and water. Cook until the pudding thickens.
- Turn off the heat and stir in the orange blossom water.
- Spread the pudding into a glass container. Cover with plastic wrap and let it cool in the fridge until the dough is ready.
- When the dough is ready to work with, brush a little corn oil onto a clean counter surface. Flatten each one of the dough balls with your hands into thin sheets.
- Cut each sheet into four pieces.
- Apply 1 tbs of pudding in the middle of each piece.
- Wrap the dough over the pudding and press down with your hands to allow the pudding to spread in the dough.
- In a large frying pan, on the stove, at medium heat, add 2 inches of corn oil.
- Fry the stuffed tamrieh parcels until golden in color.
- Serve the tamrieh dessert with a sprinkle of powdered sugar on top.