Traditional Algerian recipe: Brâdj

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Algerian Brâdj | Dates and Semolina


Semolina Dough

1 cup fine semolina
1/3 to 1/2 cup melted butter
1/4 teaspoon salt or to taste
1/2 teaspoon Orange Blossom Water
1/3 to 1/2 cup water (roughly and depends on the kind of semolina you use)

Dates Dough
Roughly 3/4 cup dates paste (if you don’t get dates paste, just soak dates overnight and make a paste with very little water and oil)
1/2 teaspoon cinnamon powder
1 teaspoon butter
1 tablespoon roasted sesame seeds
1/2 teaspoon Orange Blossom Water


Prepare the Semolina Dough
  1. 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
  2. Tip in the orange blossom water and give a thorough mix and start adding the water and bring together to form a dough
  3. Divide the dough into two equal balls. – (now your date dough has to be the same size as one half of this semolina dough)
Prepare the Date paste Mix
  1. In a small ball mix all the ingredients until you have a soft, non-sticky date paste dough

Roll Semolina Dough Balls

  1. Take a freezer bag and tear open into two equal sized sheets or you can baking paper or similar plastic sheets.
  2. Place one semolina dough ball on one of the sheets and close it with the other
  3. Start pressing the dough with your palms to form a neat shape of round and keep it aside.
  4. Repeat the same for the other portion of the semolina dough
Roll Date Paste dough
  1. Make another freezer bag or any ziplock bag similar to the above.
  2. Keep the dates paste on one sheet and close it with the other
  3. Start pressing it with hand or with a rolling pin to the same shape and size as of the above semolina dough and keep aside.

Assemble, Roll, and Cut
  1. Remove the rolled dough and assemble as Semolina dough, Date Paste and Semolina dough.
  2. Roll the layered cookie to your desired thickness, preferably at least 1/4 to 3/4 inch.
  3. Cut the flattened Brâdj into diamond shapes.
Cook the Brâdj 
  1. Heat a flat thick bottomed pan
  2. Carefully, transfer each bradj on to the hot pan. You can use a knife to slide and lift each bradj. OR take the board and slide the contents on to the pan carefully.
  3. 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.
  4. Serve with black tea or milk .HEALTHY APPETITE

N.Houda Chabane


Algerian Brâdj | Diamond Cookies | Dates and Semolina
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