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A Palestinian semolina pudding stuffed fried fritter, sort of like a Middle Eastern beignet!
5 from 1 vote
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Course: Dessert
Cuisine: Middle Eastern
Keyword: middle eastern, dessert, cream, bread
Prep Time: 30 minutes
Cook Time: 5 minutes
Servings: 24 tamriyeh
Author: Farah Abumaizar


For the semolina filling:

  • 4 cups water
  • 1 cup coarse semolina
  • 3/4 cup sugar
  • 1/4 tsp mastic gum crushed with an extra teaspoon of sugar crush by pounding the mastic and sugar together with a mortar and pestle or placing in a small sandwich bag and rolling over them with a rolling pin* optional but if you can find it use it!
  • 1 tbsp orange blossom water
  • 1 tbsp rose water

To assemble:

  • 1 pack phyllo dough, thawed 16oz or 450 g
  • 1 tbsp flour mixed with 2 tsp of water for sealing the dough
  • vegetable oil for frying

To garnish:

  • powdered sugar
  • pistachio powder


For the semolina filling:

  • Mix together the water, sugar and semolina in a saucepan over medium heat, whisking constantly. Once the water is just about to boil, the mixture will thicken into a custard like consistency. Remove from the heat, and mix in the mastic gum, the orange blossom and the rose water.
  • Lightly grease a 9x13 inch pan with vegetable oil, and pour the semolina mixture into the pan. Smooth out to make an even layer. Let it cool at room temperature for 30 minutes, then in the fridge for a further hour until set like jello.
  •  After semolina has set, use a sharp knife, and cut semolina pudding into even size segments about 2 inches by 2 inches in the pan. You'll get around 24 segments.

To assemble:

  • Unroll the thawed phyllo dough, keeping the dough you aren't using covered so it doesn't dry out. Fold each rectangle of phyllo in half, and cut this rectangle in half, so that you have squares of phyllo that are two sheets thick. 
  • Place a square of semolina pudding in the center of the filo dough square, and wrap the edges of the dough around the semolina like you are wrapping a present. Seal the edges with a little flour mixed with water to form a glue that will keep them from opening up while frying. Press down gently on this parcel to distribute the semolina inside, and repeat with the remainder of the filling.
  • Heat enough oil to fill a deep skillet about 1-2 inches over medium high heat. Once very hot, add as many tamriyeh as you can without overcrowding the pan. Fry 1-2 minutes a side until golden brown, then remove to a paper towel lined plate to absorb some of the excess oil.
  • Garnish fried tamriyeh with powdered sugar and pistachio powder. Enjoy hot!



Tips on working with Phyllo dough in the post.
These are best enjoyed fresh, straight after being fried.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!