Learn how to make Algerian Brâdj, the diamond-shaped date paste filled semolina cookies that are best served with a glass of fresh milk or laban.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: Algerian, North African
Servings: 15cookies
Author: Famidha Ashraf
INGREDIENTS
For the semolina dough
1cupfine semolina
⅓ to ½cupmelted butter
¼teaspoonsalt to taste
½teaspoonorange blossom wateryou may use rose water
⅓ to ½cupwaterroughly and depends on the kind of semolina you use
For the Dates dough
¾cupdate pasteif you don't get dates paste, just soak pitted dates overnight and make a paste with very little water and a dash of oil
½teaspooncinnamon powder
1teaspoonsoftened butter
1tablespoonsesame seedsroasted
½teaspoonorange blossom wateryou may use rose water
INSTRUCTIONS
Prepare the semolina dough
In a wide-mouthed shallow tray add the semolina and the salt. Pour in the melted butter and start to rub the mixture between your hands until the mixture resembles coarse breadcrumbs. Stir in the orange blossom water and mix thoroughly. Add just enough water to bring it together to form a dough.
Divide the dough into two equal balls. (the date dough has to be the same size as one-half of this semolina dough)
Prepare the date paste dough
In a small ball mix all the date dough ingredients (date paste, butter, cinnamon powder, sesame seeds and orange blossom water) until you have a soft, non-sticky date paste dough.
Roll semolina dough
Take a zip lock bag and tear it open into two equal-sized sheets or you can use baking paper or similar plastic sheets. Place one semolina dough ball on one of the sheets and close it with the other piece. Start pressing the dough with your palms to form a neat shape round and keep it aside. Repeat the same for the other portion of the semolina dough.
Roll Date Paste dough
Use another zip lock bag and tear it open into two equal-sized sheets or you can use baking paper or similar plastic sheets. Keep the date paste on one sheet and close it with the other. Start pressing it with your hand or with a rolling pin to the same shape and size as the above semolina dough and keep it aside.
Assemble, Roll, and Cut
Remove the top sheet of one of the rolled semolina dough. Remove and place the rolled date paste over this. Lastly, place the other rolled semolina dough over the date paste. Roll the layered cookie to your desired thickness, preferably at least ¼ to ¾ inch. Cut the flattened Brâdj into diamond shapes.
Pan toast the cookies
Heat a flat thick bottomed pan. Carefully, transfer each bradj onto the hot pan. You can use a knife to slide and lift each bradj. OR take the board and slide the contents onto the pan carefully. Use a blunt spatula or spoon to flip each bradj and cook until golden brown. As and when each gets done, transfer them to a flat plate and let it cool. Serve with black tea or milk or laban.