Tamriyeh | Damascus-Style Semolina-Cream and Date Pastries

Put the flour and salt in a bowl and gradually add the water, bringing the mixture together. Add the olive oil and knead for 8 minutes, until smooth and elastic. The dough should feel soft and supple; if it is firm, add 10 ml more water. Cover with an oiled cloth and let it rest.

Whisk the milk, granulated sugar and semolina together in a saucepan while cold. Cook over medium heat, stirring constantly, until it boils. Continue for 6–7 minutes, until the mixture coats the back of a spoon and thickens to a firm pudding consistency. Remove from the heat, stir in the rose water, spread in a wide dish and let it cool completely.

Divide the dough into 10 equal balls. On a floured counter, roll each one into a 15 cm square, thin enough to make out writing beneath it. Sprinkle flour between the squares as you stack them so they do not stick.

Place one tablespoon (15 ml) of cooled cream in the center of each square. Fold two opposite edges inward, then fold the other two to make an envelope. Press the seams together with your fingers; even one unsealed spot can let all the cream leak into the oil. Arrange the pastries seam side down.

Heat the oil to 180°C / 355°F; a scrap of dough should puff up and float within 3 seconds when dropped in. Fry the tamriyeh seam side down, two or three at a time, for 60–90 seconds per side, until golden and blistered. Lift them out with a slotted spoon and place on a wire rack.

When the pastries have cooled slightly, sift plenty of powdered sugar over them or turn them in a shallow dish of sugar. If they are hot, the sugar will melt; if fully cooled, it will not stick. They should be warm enough to handle without burning your hands. Serve immediately; the flowing cream inside the tamriyeh will set within minutes.