Kobz Abraj, Tunisian Date Breakfast Pastry

Name: Kobz Abraj, Tunisian Date Breakfast Pastry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 pieces
Ingredients: 250 g semolina flour or 1 1/3 cups semolina flour; 50 g all-purpose flour or 1/4 cup all-purpose flour; 1/2-1 teaspoon salt; 100 g olive oil, warmed slightly; warm water; 3 cups pitted dates, deglet noor prefered nut not required; 3 oranges, zest of; 1 teaspoon ground cinnamon; 2 tablespoons olive oil (optional); 1 teaspoon orange blossom water

Submitted by Annacia

"Adapted from Onsa Mahjoub's recipe. These are dairy free but may be served with honey yogurt if desired."

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Ready In:: 25mins
Ingredients:: 10
Yields:: 16 pieces

ingredients

BREADS
250 g semolina flour or 1 1/3 cups semolina flour
50 g all-purpose flour or 1/4 cup all-purpose flour
¹⁄₂ - 1 teaspoon salt
100 g olive oil, warmed slightly
warm water
DATE FILLING
3 cups pitted dates, deglet noor prefered nut not required
3 oranges, zest of
1 teaspoon ground cinnamon
2 tablespoons olive oil (optional)
1 teaspoon orange blossom water

directions

For the filling:
Combine the dates and orange zest, cinnamon and orange blossom water in a food processor and process to a paste. Add olive oil to create a smoother paste, if desired. If your dates are hard, your food processor might not be able to grind them so splash a small amount of water on them and heat them in the microwave to soften before processing.
For the breads:
Combine flours and salt in large bowl. Add the oil, a little at a time, kneading as you go, add enough water (start with just a few tablespoons!) to achieve a soft dough.
Divide into quarters and knead each quarter on a work surface. Pat a quarter into a 6 inch round. (The dough may tear, keep pressing it together).
Cover with date filling, leaving about 1/4 inch around the edge and pat another quarter into a 6 inch round and put this on top of the date filling. Press together, seal the edges, and shape into a neat circle. Cut into 8 wedges — like a pizza. Repeat with remaining dough.
Heat cast iron skillet until quite hot. Add as many pieces as will fit without crowding. Cook, turning once or twice, until browned on both sides and the dough is cooked through (i.e. does not look raw). I start the pan on high and I found it useful to turn down the heat after adding the wedges so that I did not burn them before the dough could cook.