Tamriye (Beignets Filled With Semolina Pudding)

by Hisham Assaad, featured in Taboon

Published by Smith Street Books

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Introduction

Tamriye and kallaj Ramadan are similar pastries but they are not the same. Kallaj is almost exclusively sold during Ramadan and bought fresh an hour before iftar. The pastries are stuffed with Ashta while the similar-looking tamriye are filled with Halawet el Smeed — a semolina pudding. Tamriye is one of the items sold in the shacks set in squares or next to churches during the feasts of saints. It takes skill to raise and slap the dough on the counter to spread it out as thinly as these experts do. I happened to be in Al Mrouj, a mountain village in Al Matn, during the week of the Saint Takla feast. Two shacks selling sweets were fighting for my attention when they saw me taking photos and wanted me to buy their products. I almost caused a fight between them, but I eventually tasted from both — their tamriye were excellent.

As featured in

Taboon

Image of Hisham Assaad's Tamriye — Photo by Haarala Hamilton

Ingredients

Makes: around 12

Metric Cups

250 grams plain flour
170 millilitres water
1 tablespoon caster sugar
1 tablespoon vegetable oil (plus extra for greasing)

HALAWET EL SMEED

100 grams fine semolina
450 millilitres water
60 grams granulated sugar
4 pieces of mastic plus a pinch of white granulated sugar
1 teaspoon orange blossom water
1 teaspoon rose water

TO FINISH

neutral oil (for deep-frying)
icing sugar (for dusting)

1⅔ cups all-purpose flour
⅔ cup water
1 tablespoon superfine sugar
1 tablespoon vegetable oil (plus extra for greasing)

HALAWET EL SMEED

generous ¾ cup fine semolina
generous 1¾ cups water
generous ¼ cup granulated sugar
4 pieces of mastic plus a pinch of white granulated sugar
1 teaspoon orange blossom water
1 teaspoon rose water

TO FINISH

neutral oil (for deep-frying)
confectioners' sugar (for dusting)

Method

Tamriye (Beignets Filled With Semolina Pudding) is a guest recipe by Hisham Assaad so we are not able to answer questions regarding this recipe

Prepare the dough by mixing all the ingredients. Knead for 5 minutes until it is completely mixed and bouncy. Add some more oil to the bowl, cover and leave to rest for 20 minutes–1 hour.
Prepare the halawet el smeed as directed below, then cut into 12 pieces.
Divide the dough into 12 balls. Work with one and return the rest to the bowl, covered, to prevent drying. Roll out on a lightly oiled surface as thin as you can. If the dough has some resistance, allow it to rest a little before stretching it again. Once stretched really thin, fold over the rough sides to form a square. Add a slice of halawet el smeed and fold the dough to cover by bringing in the corners towards the centre where they meet and seal shut.
Make a few, then deep-fry the prepared ones in hot oil until golden while you prepare the rest.
Drain on kitchen paper, then sprinkle with icing sugar and serve warm.

For the Halawet el Smeed

Mix the semolina, water and sugar in a saucepan.
Pound the mastic and sugar to make the mastic finer, then add it to the mix in the pan. Bring to the boil while stirring continuously, then reduce the heat to medium-low and cook until the mixture thickens well.
Remove from the heat and add the aromatic waters, then pour into a bowl. Allow to cool completely before cutting into pieces as needed for your recipe.
It will keep, covered, in the refrigerator for up to 2 days.

Prepare the dough by mixing all the ingredients. Knead for 5 minutes until it is completely mixed and bouncy. Add some more oil to the bowl, cover and leave to rest for 20 minutes–1 hour.
Prepare the halawet el smeed as directed below, then cut into 12 pieces.
Divide the dough into 12 balls. Work with one and return the rest to the bowl, covered, to prevent drying. Roll out on a lightly oiled surface as thin as you can. If the dough has some resistance, allow it to rest a little before stretching it again. Once stretched really thin, fold over the rough sides to form a square. Add a slice of halawet el smeed and fold the dough to cover by bringing in the corners towards the centre where they meet and seal shut.
Make a few, then deep-fry the prepared ones in hot oil until golden while you prepare the rest.
Drain on kitchen paper, then sprinkle with confectioners' sugar and serve warm.

For the Halawet el Smeed

Mix the semolina, water and sugar in a saucepan.
Pound the mastic and sugar to make the mastic finer, then add it to the mix in the pan. Bring to the boil while stirring continuously, then reduce the heat to medium-low and cook until the mixture thickens well.
Remove from the heat and add the aromatic waters, then pour into a bowl. Allow to cool completely before cutting into pieces as needed for your recipe.
It will keep, covered, in the refrigerator for up to 2 days.