Tamriah with Nuts and Dates
Jonneke started her successful blog Mooncake out of a love for food from other cultures. On it, she introduces readers to the most delicious food from the Middle East, Asia and anywhere else she comes across something interesting. Her first cookbook is filled with delicious sweet bakes from all over the world, such as this tamriah.
Tamriah is mainly made in Hama and Damascus and is a fairly recent invention. So it is not yet a traditional bake, but it has the potential to become very popular. Sometimes chocolate is added, too. Preferably, make these rocky bites with a somewhat lighter date paste.
How to make tamriah with nuts and dates
1. Preheat the oven to 150 °C. Grease the baking tin with butter.
2. Put the dates, ghee and ground cardamom in a pan and heat over low heat. Finely chop the Turkish delight, add it and mix. Break the biscuits into coarse pieces, add them and mix. Spoon the mixture into the baking tin and press down firmly.
3. Place all the nuts on a baking sheet lined with parchment paper and roast for 15 minutes in the preheated oven. Then leave to cool.
4. Put the cooled nuts in a pan and add the sugar, water and salt. Heat over low heat and mix. Place the candied nuts in a layer on the cooled base and press down firmly. Cut into 10 squares and serve.
Title: Mooncake
Author: Jonneke de Zeeuw
Publisher: Rose Stories
Price: €24
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- Bastilla: the perfect balance between sweet and savory
- Q&A with Mounir Toub: ‘bastilla is now my signature dish’
- Baghrir: better than pancakes and crêpes
