Semolina pie with dates
8 servings
60 minutes
Semolina pie with dates is a delightful dish of Arab cuisine infused with the spirit of Eastern traditions. Its delicate, crumbly semolina base combines with the rich, sweet flavor of dates seasoned with honey, cinnamon, and walnuts. Lemon juice adds a light tang that balances the sweetness of the filling. This pie is not just a dessert but a true festive treat served with tea in family circles or offered to guests at celebrations. It is especially good warm when the butter still retains its softness, making the pie's texture velvety. In Arab cuisine, semolina pies are valued for their rich taste and nutritional value, while dates symbolize prosperity, making this dish not only tasty but also culturally significant.
1
Chop the dates finely, place them in a pot, add water and boil for 5 minutes.
- Pitted dates: 200 g
- Water: 125 ml
2
Add honey, juice of half a lemon, cinnamon, and nuts. Mix and remove from heat.
- Honey: 2 tablespoons
- Lemon: 0.5 piece
- Ground cinnamon: 2 teaspoons
- Walnuts: 60 g
3
Mix semolina, flour, sugar, vanilla sugar, and baking powder.
- Semolina: 500 g
- Wheat flour: 125 g
- Sugar: 4 tablespoons
- Vanilla sugar: 10 g
- Baking powder (raising agent): 1 teaspoon
4
Add an egg and melted butter, mix. It results in crumbs.
- Chicken egg: 1 piece
- Butter: 200 g
5
Spread half of the crumbs in a greased pan (I have a rectangular one 30 cm*22 cm), and compact it.
6
Place the filling on top and distribute evenly.
7
Layer the second half of the semolina crumbs on top.
8
Bake at 180°C for about 40 minutes.