Rfiss tmar

Rfiss tmar combines roasted semolina, dates, and fat. It does not have the two layers of galette that characterize bradj.

Ingredients

• 350 g fine durum wheat semolina
• 400 g pitted date paste
• 140 g unsalted butter
• 20 ml food-grade orange blossom water

Preparation

Pour the semolina into a dry, heavy-bottomed pan. Roast over low to medium heat for 10 to 15 minutes, stirring constantly, until a uniform golden color is achieved.

Cut the date paste into small pieces and soften it with the orange blossom water in a large mixing bowl.

Add the melted butter to the hot semolina, then gradually incorporate the dates. Work with a spatula until the mixture is homogeneous, protecting yourself from the heat.

Press into a dish to a thickness of 2 cm. Smooth and then let cool for 20 to 30 minutes so that the mixture sets.

Cut into twenty portions with a clean knife. The texture should remain dense and slightly sandy, without a distinct paste envelope.