Ingredients
Method
- Knead date paste with 1 tbsp softened butter, cinnamon, cloves, and 1 tbsp orange blossom water until smooth. Roll out between parchment paper into a 1/2-inch thick circle.
- Mix semolina, salt, and sugar in a large bowl. Pour in melted smen and oil. Rub semolina between hands for 3-5 minutes until fully coated.
- Gradually add warm water and orange blossom water, gathering into a soft dough without heavy kneading. Divide into two equal balls.
- Flatten one dough ball on parchment paper. Place the date disk on top. Cover with the second flattened dough ball and seal edges.
- Roll evenly to 1.5 cm thickness. Score decorative patterns on top and cut into traditional diamond shapes.
- Cook on a preheated heavy cast-iron skillet over medium-low heat for 4-6 minutes per side until golden brown. Cool before serving.
Notes
Semolina Choice: For the best melt-in-your-mouth contrast, use medium-grain durum semolina. Fine semolina can make the dough dense, while coarse semolina may not bind properly.
Dough Handling: Treat the semolina dough like delicate shortbread pastry. Avoid heavy kneading to prevent gluten development, which can result in a hard texture after cooking.
Balanced Softness: Ensure the date paste (Gharss) reaches the same soft, pliable consistency as the semolina dough before assembly so both layers expand uniformly during rolling.
Storage & Shelf Life: Store cooled Mbardja in an airtight container at room temperature. Because it contains no fresh dairy or liquids, it retains its fresh taste and crumbly texture for up to 14 days.
nutrition facts :
Serving Size: 1 piece (approx. 50g)
Calories: 215 kcal
Total Fat: 9 g
Saturated Fat: 4.5 g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 145 mg
Total Carbohydrates: 32 g
Dietary Fiber: 3 g
Total Sugars: 14 g (Naturally derived from date paste)
Protein: 3 g
Calcium: 18 mg
Iron: 1.2 mg
Potassium: 160 mg