Nabulsi Date Fritters

Imagine a dessert that’s as light as a whisper, irresistibly crunchy like autumn leaves underfoot, and generously filled with a creamy, rich semolina pudding. Then, picture it dusted delicately with a cloud of icing sugar. This is Tamreyah, a traditional Palestinian dessert, specifically a culinary gem from the ancient city of Nablus. It’s a delightful treat that captivates both the eyes and the taste buds, embodying the very best of Arabic sweets.

Nabulsi Tamriyeh stands out not just for its exquisite taste but also for its fascinating preparation process and cultural significance. Originating from Nablus, a city renowned for its delectable sweets, Tamriyeh is more than just a dessert; it’s a piece of Palestinian heritage, often shared during festive occasions and gatherings, particularly throughout the holy month of Ramadan. Its unique combination of a crispy exterior and a soft, warm interior creates a truly unforgettable experience.

This dessert offers a beautiful contrast in textures and flavors. The dough, stretched to paper-thin perfection, fries into a golden, airy shell, providing that satisfying crunch. Inside, the semolina pudding, often flavored with subtle aromatic essences like orange blossom water or ground mastic, delivers a comforting sweetness and a smooth, luxurious texture. Each bite is a journey through layers of culinary craftsmanship, making Tamriyeh a must-try for anyone exploring Middle Eastern cuisine.

Essential Ingredients for Nabulsi Tamriyeh

Crafting authentic Nabulsi Tamriyeh requires a few simple yet crucial ingredients. The magic lies in how these basic components are transformed through careful preparation into a spectacular dessert. Here’s what you’ll need to gather:

For the Dough:

• All-purpose flour: Approximately 2 ¼ cups will form the foundation of our delicate pastry. Quality flour is key for a pliable and easy-to-work dough.
• Salt: A pinch of salt enhances the flavor of the dough, balancing the sweetness of the filling.
• Water: Used to bring the flour and salt together, forming an elastic dough. The exact amount may vary slightly depending on your flour and humidity.
• Oil: Essential not only for covering the dough during its crucial resting period but also for deep-frying the Tamriyeh to a perfect golden crisp. Vegetable oil or a neutral-tflavored oil is recommended.

For the Semolina Pudding Filling:

• Semolina: The star of the filling, lending its distinct texture and mild, nutty flavor. Medium-grain semolina works best for a firm yet creamy pudding. You’ll need about 1 ½ cups.
• Sugar: Sweetens the pudding to perfection. Approximately 1 ½ cups should suffice, but adjust to your taste.
• Water: Used to cook the semolina into a thick, creamy pudding. About 6 cups will be needed.
• Optional Flavorings:
  • Orange blossom water: A traditional Middle Eastern flavoring that imparts a beautiful floral aroma. A ½ tablespoon is usually enough.
  • Mastic (Mastica): A resin with a unique, subtle pine-like flavor, often crushed and added to sweets for an authentic touch. About 10 crushed pieces will add depth.

For Garnishing:

• Confectioners’ sugar (Icing sugar): A generous dusting is traditional, adding a final touch of sweetness and an elegant appearance.
• Crushed pistachios: Provides a pop of color and a lovely textural contrast, though this is optional.

Crafting Nabulsi Tamriyeh: A Step-by-Step Guide

Making Tamriyeh is a labor of love, but the process is incredibly rewarding. The key to its signature texture lies in careful dough preparation and the perfect pudding consistency. Follow these steps to create this exquisite Palestinian dessert:

Part 1: Preparing the Dough

1. Combine Dry Ingredients: In the bowl of your stand mixer, or a large mixing bowl if kneading by hand, combine the all-purpose flour and a pinch of salt.
2. Add Water Gradually: Begin to gradually add water while mixing. If using a stand mixer, use the dough hook attachment. Continue adding water until the dough starts to pull away cleanly from the sides of the bowl.
3. Knead to Perfection: Keep kneading the dough for a good 7-10 minutes. The goal is to develop the gluten, resulting in a smooth, elastic, and supple dough that is a pleasure to work with. It should feel soft but not sticky.
4. Divide and Rest: Once your dough reaches the desired consistency, divide it into 6 equal portions. Shape each portion into a smooth ball.
5. Oil Bath for Relaxation: Place these dough balls into a deep bowl. Pour enough neutral-flavored oil over them to completely submerge or generously coat each piece. This oil bath is crucial; it helps the dough relax and become incredibly pliable, making it easier to stretch super thin later.
6. Long Rest: Cover the bowl and let the dough rest for a minimum of 4 hours. For best results and the most tender, elastic dough, an overnight rest in the refrigerator (up to 24 hours) is highly recommended. The longer it rests, the more cooperative it will be.

Part 2: Creating the Semolina Pudding Filling

1. Cook the Pudding: In a medium saucepan, combine the semolina, sugar, and water. Place the pan over medium heat and whisk continuously to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat to low.
2. Thicken and Flavor: Continue stirring until the mixture thickens considerably into a dense, creamy pudding. This usually takes about 10-15 minutes. If using, stir in orange blossom water or crushed mastic during the last few minutes of cooking. The pudding should be thick enough to hold its shape when cooled.
3. Chill for Firmness: Pour the hot semolina pudding into a 13×9 inch baking pan or a similar shallow dish. Spread it evenly. Refrigerate for at least 2-3 hours, or until completely chilled and firm. This firmness is essential for easy handling during assembly.

Part 3: Assembling and Frying Tamriyeh

1. Prepare the Filling Squares: Once the semolina pudding is firm, take it out of the refrigerator and cut it into 24 equal squares. This size is ideal for individual Tamriyeh pieces.
2. Stretch the Dough: Lightly grease a clean work surface with a little oil. Take one rested dough ball. Using your fingertips or a rolling pin, begin to gently stretch and roll it out until it becomes incredibly thin and almost transparent, much like phyllo or feteer dough. The thinner the dough, the crispier your Tamriyeh will be. If it tears slightly, don’t worry too much; it will be folded. Cut this large, thin sheet of dough into 4 equal squares.
3. Fill and Fold: Take one of the semolina pudding squares and place it in the center of one dough square. Gently press the pudding down to flatten it slightly. Fold the edges of the dough over the filling to form a neat square packet, effectively encasing the pudding within the thin dough layers. Ensure the edges are well-sealed to prevent the filling from escaping during frying.
4. Repeat: Continue this process with the remaining dough and filling squares.
5. Fry to Golden Perfection: Heat a generous amount of oil in a deep frying pan or a shallow pot over medium-high heat. The oil should be hot enough to sizzle when a small piece of dough is dropped in. Carefully place a few Tamriyeh packets into the hot oil, ensuring not to overcrowd the pan.
6. Flip and Drain: Fry each side until it turns a beautiful golden brown and becomes wonderfully crispy. This usually takes a few minutes per side. Using tongs, carefully remove the fried Tamriyeh from the oil and place them on a wire rack set over paper towels to drain any excess oil.

Nabulsi Tamriyeh: A Journey of Discovery and Delight

My first encounter with Nabulsi Tamriyeh was purely by chance, yet it left an indelible impression. I had never heard of it before, but the description sounded so inviting and the process seemed surprisingly manageable for entertaining guests on a bright, sunny day. Immediately, it brought back vivid memories of sweet feteer from my childhood visits to Ras El Barr in Egypt, especially the kind generously stuffed with creamy pudding and an abundance of nuts. That nostalgic connection made me even more eager to try my hand at this Palestinian delicacy.

What truly surprised me was how such a traditional and beloved dessert, especially prominent during the holy month of Ramadan, had escaped my notice until then. It’s during Ramadan that tables across the Middle East are laden with a variety of sweets, and Tamriyeh holds a special place, offering a comforting and energy-boosting treat after a day of fasting. The simplicity and ingenuity behind it are captivating: you prepare a pliable dough, stretch it incredibly thin—much like when making feteer—and then, instead of layering, you generously stuff it with a firm, creamy semolina filling. A quick deep fry transforms it into a golden, crispy pocket, ready to be dusted with powdered sugar and savored while still warm.

The beauty of Tamriyeh truly shines when served hot. That’s its prime time, when the contrast between the piping hot, custardy filling and the crackling, crispy crust is at its most sublime. I recall making a sizable batch, carefully stuffing each piece, and then arranging them in a single layer on a greased Pyrex dish to store in the fridge. This ingenious method allowed us to enjoy freshly fried Tamriyeh over five consecutive days. Each morning, I would pull out a few, fry them to perfection, and serve them immediately. The expressions of delight on the faces of my family and friends were priceless, confirming that this dessert was a true winner.

My three children, particularly my eldest who is a devoted pudding aficionado, absolutely adored it. Keeping their hands away from the freshly fried treats was a delightful challenge! And truly, every single calorie was well-deserved and worth it. The blend of textures, the warmth, the comforting sweetness—it all contributes to an experience that is deeply satisfying and brings genuine joy.

I wholeheartedly recommend embarking on this culinary adventure. Whether you are new to Middle Eastern desserts or a seasoned enthusiast, Nabulsi Tamriyeh offers a unique and incredibly gratifying experience. I hope you find as much joy in making and eating it as my family and I did. Prepare to be enchanted by this traditional Palestinian sweet. Enjoy!