Bradj Recipe: Sweet Semolina Galettes with Dates
Early this morning, I was filled with excitement as I decided to create Bradjs, exquisite diamond-shaped semolina galettes that are a true masterpiece of Algerian cuisine! Originating from the picturesque Constantine region (Kasentina) in Algeria, these stuffed galettes are traditionally crafted to herald the joyous arrival of spring. Using medium semolina, I lovingly filled them with a luscious date paste, delicately infused with the warm, inviting aromas of cinnamon and clove. I opted for authentic Deglet Nour dates straight from Algeria, but if you’re in a hurry, ready-made date paste works beautifully too. They are not just delicious; they are a nourishing delight that warms the soul. Paired with a steaming cup of coffee or fragrant tea, it’s simply an irresistible indulgence. The name “Bradj,” meaning diamond in Algerian Arabic, perfectly captures the enchanting shape of these delightful semolina cakes. However, let me tell you, their delightful flavors can brighten any day of the year!
Ingredients for the dough (makes about 10 Bradjs):
- 600g medium semolina (not fine, not coarse)
- 100ml melted butter or ghee
- 100ml sunflower oil
- A pinch of salt
- About 150 of water mixed with orange blossom water (maybe more or less).
Instructions:
- In a large bowl, combine the semolina, salt, melted butter or ghee, and oil.
- Rub the mixture between your palms until the semolina is well coated and the fat is fully absorbed.
- Gradually add the water and orange blossom water mixture, just enough to bring the dough together (It should be soft and pliable, but not sticky). Maybe you need more water, depends of the absorption of your semolina.
- Form the dough into a ball, cover, and let it rest for 15 minutes.
For the date filling (ghars):
- 400g pitted, ripe dates (or store-bought date paste)
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 2 tbsp sunflower oil
- Orange blossom water, as needed
Instructions:
- Place the dates in a bowl and add the cinnamon and cloves (mix by hand until well combined).
- Add the sunflower oil and knead again until the mixture is smooth.
- Drizzle in a little orange blossom water, one drop at a time, until the paste becomes soft and pliable, like soft caramel (roll the filling between two sheets of parchment paper to about 1,5 cm thick and set aside).
To shape and cook the Bradjs:
- Take the first portion of dough and roll it out to about 1,5 cm thick.
- Place the date paste on top in an even layer.
- Roll out the second portion of dough to about 1,5 cm thick, and carefully place it over the date layer. Press gently to smooth and flatten the surface.
- Cut into diamonds or squares, as you prefer.
- Cook the Bradjs on a flat griddle or heavy skillet (crêpière or tawa) over low heat, without any fat.
- Once the bottom is nicely golden, flip and cook the other side until golden as well.
- Serve warm with a good cup of coffee or tea — an absolute treat!
Bonne dégustation!
PS: I used Algerian Deglet Nour for my recipe, Try to buy a good quality of semolina too.
This looks delicious, I have to try it. PS I believe there is a typo, as the first layer of dough should probably be 1/2 cm instead of 1.2 cm.
Thank you, Stephane. I hope you will enjoy making Bradjs. Yo have good eyes, for the typo 😉
sounds amazing!
cheers
sherry https://sherryspickings.blogspot.com/
Thank you very much 🙂
These Algerian galettes sound delicious, Linda!!😍