How to make a dahdah

Al-Dahdah

Dahdah is a type of popular sweet. It is a dessert whose origins go back to Palestinian cuisine. It later spread in the Levant region, especially in Jordan. It is a traditional dish, and one of the easiest sweet dishes in terms of the method of making. During this article, we will talk about some of the steps for preparing it.

Preparing the dahdah

the ingredients

• Two cups of flour.
• Two cups of semolina.
• Two cups of sugar.
• Half a cup of vegetable oil.
• Half a cup of obesity.
• Two tablespoons of instant yeast.
• A teaspoon of turmeric.
• A cup of liquid milk, which can be replaced with yogurt.

the filling

• A cup of semolina.
• a cup of sugar.
• A tablespoon of ground cinnamon.
• A quarter cup of butter.
• A cup of coconut.
• a little water

How to prepare

• Sift the flour well before using it, then put it in a deep bowl.
• Add the semolina to the flour and stir, then add the turmeric and sugar, and continue stirring until the ingredients are mixed together well.
• Add ghee and oil to the previous ingredients, then mix well or rub.
• We add the yeast to the amount of milk. The milk must be warm to help the yeast do its work, and mix it well until the yeast granules dissolve completely in the milk.
• We add the yeast mixture to the previous ingredients and begin kneading until all the ingredients are mixed together well and we have a cohesive dough.
• Cover the pot well and leave it for about half an hour until it ferments.
• Prepare the filling by adding all its ingredients to a deep bowl, and mixing them together well.
• We grease the tray in which you want to bake with tahini to ensure that the dough does not stick to the tray.
• We divide the dough into two parts after it ferments. We place the first section in the tray greased with tahini and spread it well.
• Distribute the filling over the first dough layer; So that the entire layer is covered.
• Spread the second part of the dough over the filling gently so that the dough does not mix with the filling, then level the surface of the dough with the palm of your hand.
• We cut the dough into squares, then put it in the hot oven for about half an hour or until it is cooked. You can know that the dough is done when the sides of the tray are browned.
• We brown the face of the dahdah until it takes on a beautiful golden color.
• We leave the dahdah to cool completely, and decorate it with crushed pistachios or any of our favorite nuts.

Ring tray

the ingredients

• Two cups of fine semolina.
• Two cups of flour.
• Three quarters of a cup of olive oil.
• Two tablespoons of instant yeast.
• a tablespoon of sugar.
• Two tablespoons of fenugreek.
• Qatar is ready.

How to prepare

• Boil the fenugreek seeds in a cup of water for half an hour until we get rid of their smell and bitter taste.
• Place the yeast and sugar in a bowl, pour a quarter cup of lukewarm water over them, and leave them aside for fifteen minutes until the mixture ferments.
• Put the semolina, flour and olive oil in another bowl, mix the ingredients together, then add the yeast mixture and mix again.
• Add the fenugreek seeds with a little of its water, and knead the ingredients well until we obtain a soft, consistent dough.
• Cover the bowl and leave the dough aside for thirty minutes until it ferments.
• Grease an oven tray with a little tahini, and preheat the oven for at least ten minutes before starting to bake.
• Spread the dough in the tray, then cut it as desired.
• Place the tray in the oven at 180 degrees Celsius for approximately twenty minutes or until the edges turn brown.
• We take the tray out of the oven and water it directly with cold syrup.