Lokoumia parayemista

Lokoumia parayemista

Nut-filled semolina cookies

By
From
The Complete Middle Eastern Cookbook
Makes
45
Photographer
Alan Benson

Ingredients

Quantity Ingredient
560g fine semolina
375g butter, either salted or unsalted, melted
1 large piece cinnamon bark
2 teaspoons orange flower water

Nut filling

Quantity Ingredient
150g almonds, coarsely ground
55g caster sugar
1 1/2 teaspoons ground cinnamon

To finish

Quantity Ingredient
60ml orange flower water
icing sugar, for sprinkling

Method

  1. Put the semolina in a mixing bowl, add the melted butter and mix well with a wooden spoon, until the butter is distributed evenly. Cover the bowl with plastic wrap and leave for 6–8 hours, or overnight.
  2. Preheat the oven to 200°C.
  3. Put the cinnamon in a small saucepan with 250 ml water and bring to the boil. Remove the cinnamon and pour the boiling water onto the semolina. Add the orange flower water and mix until well blended. Leave for a few minutes to cool down, then knead until smooth. The dough should be firm; if crumbly, add a little more water.
  4. Combine the nut filling ingredients in a mixing bowl.
  5. Break off pieces of dough the size of large walnuts and mould each piece into an oval shape. Make a hole with your forefinger through the centre from one end, then enlarge the hole by turning the dough in your hand and working your finger inside the dough. Fill with a generous teaspoon of filling and close the end. Alternatively, press the dough flat in the palm of your hand, put the filling in the centre and close the dough around the filling, then remould the dough into an oval shape.
  6. Place the cookies on ungreased baking trays and bake for 20–25 minutes, or until cooked but only lightly coloured.
  7. As the hot cookies are removed from the oven, finish them off by brushing them with orange flower water.
  8. Sift icing sugar onto a large piece of greaseproof paper and place the hot cookies on the icing sugar. Sift more icing sugar thickly over the tops and sides and leave until cold. Store in a sealed container.
  9. When serving the cookies, sift more icing sugar over the top to give a smooth finish.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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