Bradjs de la Tavernole

Ingredients

30 servings

• 40 ml olive oil
• 200 ml water
• 1 large pinch of flour
• 20 ml orange blossom water, optional
• 3 large pinches of cinnamon, optional
• 500 g fine semolina
• 250 g date paste

Steps

1. 1

   Put the semolina, cinnamon, and 1/4 of a mustard glass of olive oil into a mixing bowl. Fill the glass the rest of the way with water. Pour the water in with the semolina, then mix the semolina with the other ingredients until it forms a non-crumbly dough. Add water gradually to achieve this (use the minimum amount of water necessary).

2. 2

   Once you have a non-crumbly dough, divide it into 2 equal parts. Flour the 2 surfaces where you will roll out the dough. Form 2 identical rectangles, then roll them out. Cover one of the 2 parts with a layer of date paste. To do this, cut strips of date paste and flatten them with your fingers to thin them out. Cover the first piece of dough, which has been spread with the date paste, with the second rolled-out piece of dough.

3. 3

   Cut the rectangle into lengthwise strips about 2 fingers wide. Then, cut into diagonal strips at 45° to create diamonds. Be careful with the edges; do not make the pieces too small.

4. 4

   Place on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes. Do not bake too long, otherwise the cakes will be hard and the date paste burnt. It's ready!