In the vibrant tapestry of Palestine, Christians and Muslims intertwine as friends –each Christian cherishing a Muslim companion, and every Muslim embracing a Christian confidant. (NABLUS TAMREYAH recipe) in This Week in Palesitne

 

https://thisweekinpalestine.com/nablus-tamreyeh/

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Nablus Tamreyeh

By Rawan Asaad

In the tapestry of spiritual observances, Christians worldwide, alongside their brethren in Palestine, embark on the solemn journey of Great Lent, a forty-day odyssey of abstinence from all animal products. Coincidentally, Muslims also engage in fasting during the sacred month of Ramadan. Amidst these hallowed moments, we unveil the recipe for Nablus Tamreyeh – a delectable confection void of animal derivatives, bearing the mantle of veganism, exuding lightness, vitality, and an unmistakable Palestinian essence.

In the vibrant tapestry of Palestine, Christians and Muslims intertwine as friends –each Christian cherishing a Muslim companion, and every Muslim embracing a Christian confidant. Amidst the shared bonds of neighbors, colleagues, and acquaintances, let the aroma of this delectable dessert unite hearts. Whether gifted to your Christian companion or your Muslim confidant, delve into its sweetness and watch prayers bloom during these sanctified moments.

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Ingredients

For the dough:

– ¾ c flour

– ¼ c water (more or less as needed)

– a pinch of salt

For the filling:

– ½ c coarse semolina

– ½ c sugar

– 2 c water

– powdered sugar as needed (for decoration)

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Preparation

For the dough:

– Place the flour and salt in an electric mixer bowl, gradually pour in the water while continuously kneading to obtain a soft, nonsticky dough. You can use your hands in the absence of an electric mixer.

– Continue kneading for five minutes using the mixer or ten minutes by hand.

– Divide the dough into eight equal portions.

– Place the dough portions in a lightly oiled bowl.

– Cover the bowl and set it aside to rest for one hour.

For the filling:

– In a pot over medium heat, stir together the sugar, water, and semolina until boiling.

– Continue gently stirring the mixture until it thickens.

– Pour the mixture into a rectangular tray, let it cool, then cover it with plastic wrap and refrigerate briefly (not more than half an hour), until it becomes firm.

– Remove the filling from the refrigerator, and cut it into eight equal pieces.

– On a flat surface lightly greased with oil, roll out each dough portion separately into the thinnest  possible square.

– Place a piece of filling in the center of each dough portion.

– Take a corner of the dough and place it over the filling.

– Repeat folding the dough with the remaining corners until all edges of the dough are closed over the filling, forming a square. (Do not stretch the dough too much over the filling.)

– Press lightly and roll the square with the palm of your hand to make it slightly thinner.

– Repeat with the remaining dough portions.

– In a pot, heat enough oil.

– Place the dough pieces in the hot oil and fry them until they are golden and crispy.

– Remove the pastries from the oil and drain them on paper towels.

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Sprinkle the pastries with powdered sugar and serve immediately, while hot.

Sahtein!