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Tamriyyeh

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Preparation info
    • Difficulty

      Easy

Appears in
Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

  • About

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

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

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