Tamer, the quick and easy way.

[ChefCrash]

I had these things all my life. Always thought were labor intensive until I watched my wife make them after dinner the other night.

Dough:

2 C AP flour

1/2 C cream of wheat

1/4 C sugar

1/4 C butter

1/4 C oil

1/2 C milk

1 T rose water

1 T blossom water

Filling:

1 lb ground dates

2 T butter

Nutmeg to taste

Roll dough to 1/4"

Cut to form square or rectangle

Roll a dowel of date mixture 1/2" thick and place on dough

Roll dough over dates

Brush with egg wash

Cut where dough meets and seal gently

Slice roll

Place on parchment and bake at 450 F 15 minutes.

[Chris Amirault]

Looks great! Egg wash on top and at the seal both?

[ChefCrash]

Looks great! Egg wash on top and at the seal both?

←

Yes Chris. Top photo was out of sight and out of mind.

[Swisskaese]

What is blossom water? Is is orange flower water?

[ChefCrash]

What is blossom water? Is is orange flower water?

←

Yup. AKA Maazaher.

[sanrensho]

Those look great.

I take it the date filling is buzzed in a food processor? Same with the dough?

[FoodMan]

Chef-

Again the your (Well your wife's in this case ) food looks awsome. Can you please try and enter these recipes in RecipeGullet. It is painless to use and makes sure we have all recipes in one centralized searchable database for all to access. PM me if you need any help.

It is interesting that you use cream of wheat in this dough as well as the Kenafi dough. Why is that? What purpose does it serve? In Lebanon I am pretty sure it is not used or known.

Thanks.

[ChefCrash]

Those look great.

I take it the date filling is buzzed in a food processor? Same with the dough?

←

Thanks sanrensho

Everything is mixed by hand rather quickly. The dates are already ground fine when you buy them.

It is interesting that you use cream of wheat in this dough as well as the Kenafi dough. Why is that? What purpose does it serve? In Lebanon I am pretty sure it is not used or known.

Thanks.

←

Thanks Foodman

"Firkha" is what it's called in Arabic. I may be wrong calling it "Cream of Wheat", that's how it's labeled at the bulk food store. I'd like to know what it's called in English.

Chef Ramzi says to use it in Kenafi. As for the Tamer, my wife says that's what they use at home.

Edited August 23, 2006 by ChefCrash (log)

[FoodMan]

Oh "Frikha", "Ferkha" or "Tehin Ferkha" I believe is very fine semolina flour. At least that is what my mom told me when I asked her about it from Chef Ramzi's book. Where do you normally buy it? At a middle eastern grocery store? Is it actually labeled "Frikha"?

[ChefCrash]

Oh "Frikha", "Ferkha" or "Tehin Ferkha" I believe is very fine semolina flour. At least that is what my mom told me when I asked her about it from Chef Ramzi's book. Where do you normally buy it? At a middle eastern grocery store? Is it actually labeled "Frikha"?

←

It's an International Bulk Food store that carries Middle Eastern as well as East European stuffs.

The stuff we bought was located next to Semolina and labeled Cream of Wheat, but my wife recognized it as Firkha.

[Smithy]

Our local grocery store (Cub Foods) sells freekeh in its Middle Eastern section. Paula Wolfert referred to it as green wheat. Does that sound like the same thing?

Edited to include link to discussion.

Edited August 23, 2006 by Smithy (log)

[FoodMan]

Our local grocery store (Cub Foods) sells freekeh in its Middle Eastern section.   Paula Wolfert referred to it as green wheat.   Does that sound like the same thing?

Edited to include link to discussion.

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No, no Smithy. Two very different items here. the confusion is due to the fact that English does not have the letter that we roughly translate to "kh". The Freekah you mention is green wheat that has been roasted in it skin and then peeled giving it a smoky flavor. The "Freekha" or "Ferkha" is very fine semolina or like ChefCrash mentioned more or less cream of wheat.