Algerian Date filled Semolina Cookies- Bradj

These date filled semolina cookies are called Bradj or Mbardja in Algeria. They are often made to mark the coming of spring in certain regions of Algeria.

These semolina cookies are naturally sweetened by the date paste. They melt in mouth and can fill you up easily.

Algerian Date filled Semolina Cookies- Bradj

Cuisine Algerian
Keyword Bradj, Mbardja
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 30
Author LDS’s Mom

Ingredients

  • 3 cups medium semolina
  • 1 cup unsalted butter, Melted
  • 1 tbsp rose water (optional)
  • 1 tsp salt
  • Water as needed

For the dates filling

  • 1 cup baking date paste
  • 1 tbsp vegetable or canola oil
  • 1 tsp rose water
  • ½ tsp cinnamon powder

Instructions

  1. First prepare the dates filling by mixing all the ingredients in a bowl until it’s smooth.
  2. Roll into a ball and set aside.
  3.  Put semolina and salt in a large bowl.

  4. Pour in the melted butter and rub the semolina between hands until the butter is well incorporated.

  5. Drizzle the semolina mixture with rose water (optional) and give a through mix.

  6. Sprinkle water little by little into the semolina mixture.
  7. Mix with hands (but don’t knead) until the dough comes together and is soft.
  8. Divide the dough in half (equal parts) and roll each half into a ball.

  9. Roll out each ball into a disc or a rectangle of half inch thick or less if you prefer.  In this recipe I rolled out the dough into equal sized rectangles on a sheet of parchment paper. It makes it easy to transport it. Set aside.

  10. Roll out the date paste into a rectangle shape (same size as the semolina rectangle) between 2 sheets of parchment paper.

  11. Transport the rolled out dates with parchment paper and put it on top of the semolina rectangle or layer. Remove parchment paper.

  12.  Transport the other semolina layer and place on top of the dates ‘ layer. Remove the parchment paper.

  13. With your hands, fix and smoothen the edges of all layers.

  14.   Roll out the layers with a rolling pin to even them out and get your desired thickness.

  15.  Cut into desired shapes. In this recipe I cut out the dough into diamond shapes, using a knife.
  16. Cook on medium to medium low heat in a cast iron pan or a Tajine on top of the stove in both sides until golden.

  17.  Enjoy as is or with a cup of milk, fermented milk, coffee or tea.

  18. Store in airtight container at room temperature.

Recipe Notes

  • If your date paste is dry, don’t hesitate to add vegetable oil (or canola).
  • The semolina dough is very soft and easily falls apart, that’s normal, that is why it’s better to roll out the semolina dough on a parchment paper. That will makes it easy to transport the rolled out dough.

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