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Tamriyyeh
Preparation info
- Difficulty
Easy
Appears in
Published 2000
A speciality from the Nablus area, this delicacy is most commonly served for breakfast. Instead of using the regular syrup I like to serve it with azarole jelly. It is essential that this dessert be served immediately after frying. The following measurements are enough for 15 fingers.
Ingredients
- See recipe for zalabiyeh
Method
Stir the semolina in a greased saucepan on a low heat for 8 minutes. Add the sugar and milk and stir, cooking the mixture for another five minutes until it pulls away from the sides of the pan. Spread it on a lightly greased square or rectangular plate or on greased foil paper until it cools, then cut it into small rectangles 3 x 1