Palestinian
Tamriyeh
Tamriyeh is a beloved Palestinian fried pastry, especially associated with Nablus and Jerusalem, made from paper-thin dough wrapped around a soft semolina filling. It is served hot with a generous dusting of powdered sugar.
Watch it madeConnie kazan · 1:03
Ingredients
- All-purpose flour1 cup
- Fine semolina1/4 cup
- Granulated sugar2 tbsp
- Water for filling1 cup
- Warm water for dough1/3 cup
- Salt1/4 tsp
- Ground masticsmall pinch
- Olive oil or neutral oil for resting dough3 tbsp
- Neutral oil for frying2 cups
- Powdered sugar3 tbsp
Method
- Make the filling by combining the semolina, granulated sugar, water for filling, mastic, and a tiny pinch of salt in a small saucepan.
- Cook over medium heat, stirring constantly, until the mixture becomes very thick and pulls away from the sides of the pan.
- Spread the semolina filling on a lightly oiled plate in a thick layer and let it cool completely.
- Mix the flour, warm water, and salt in a bowl until a soft dough forms.
- Knead the dough for 8 to 10 minutes until smooth and elastic.
- Coat the dough with a little oil, cover it, and let it rest for 45 minutes.
- Divide the dough into 4 small balls, coat each with oil, cover, and rest for another 15 minutes.
- Cut the cooled semolina filling into 4 portions.
- Oil a clean work surface and stretch one dough ball with your hands until it is very thin and almost transparent.
- Place one portion of semolina filling in the center of the stretched dough.
- Fold the dough over the filling from all four sides to make a neat square parcel.
- Repeat with the remaining dough and filling.
- Heat the frying oil in a small deep pan over medium heat until hot but not smoking.
- Fry the tamriyeh parcels one or two at a time, turning once, until crisp and golden on both sides.
- Drain briefly on paper towels.
- Serve hot, dusted generously with powdered sugar.
Common questions
Can I substitute mastic if I can't find it for tamriyeh filling?
Yes. Use a very small pinch of ground gum arabic, or leave it out entirely if needed. The flavor will be less traditional, but the filling will still set if you cook it until very thick.
How long does tamriyeh dough need to rest before stretching?
Rest the dough twice: first 45 minutes after kneading, then about 15 minutes after dividing and oiling the balls. These rests relax the gluten and make the dough easier to stretch very thin without tearing.
What are the most common mistakes when making tamriyeh?
The biggest mistakes are undercooking the filling, which makes it leak, and stretching the dough too quickly, which causes tearing. Also avoid too much flour on the work surface; use oil instead so the dough stays supple.
How should I store cooked tamriyeh and reheat it?
Store cooled tamriyeh in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Reheat briefly in a dry skillet or low oven to restore crispness before serving.
What is the best way to serve tamriyeh?
Serve warm, lightly dusted with powdered sugar. It pairs well with tea or coffee. For a richer finish, add a little extra powdered sugar right before serving so it stays snowy and doesn’t melt into the crust.