afoona
Tunisian Semolina Cookies in Syrup
Desserts

Tunisian Semolina Cookies in Syrup – Vegan version

Fried semolina balls made with a light hand, flavored with anise and sesame, served with a date syrup and rose water glaze Vegan version: Date syrup (silan).

⏱ 45 min🍽 8 servings 🌍 Middle Eastern👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Mix the semolina, ground sesame, anise, sugar and salt, add the water and oil and knead into a dough that is setting and non-sticky.
  2. 2
    Heat the oil to 175°C (345°F) and shape the dough into the size of a walnut balls and drop them into the oil.
    ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying
    💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
    💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
  3. 3
    Fry 3–4 minutes, until the dough browns, and drain.
    Stove
  4. 4
    Heat the date syrup, water and rose water in a small pot.
    StoveSmall saucepan
  5. 5
    Dip the balls in the hot date syrup syrup and let them set.
430calories
6 gprotein
62 gcarbs
18 gfat
● protein 5%● carbs 56%● fat 38%

Per serving (111 g), of 8 servings

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 2 cooking vessels

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Deep pot for frying · Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Slotted spoon · Also works: Spider strainer (None) · Tongs (For large pieces)

Helps, not needed: Candy/oil thermometer

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