Eat Local

Abou Adham, king of “Tamriyyeh”

Food heritage specialist Zeinab Jeambey, went on a trip around the country and visited its main cities looking for the locally famous pastries and the stories of their pastry chefs.

Tamriyyeh sprinkled with sugar powder
Tamriyyeh sprinkled with sugar powder

During her visit to Bhamdoun, Zeinab meets Mohammad Khafaja, known as Abou Adham, a master pastry chef in “Tamriyyeh”, a skill passed down in his family. Mohammad’s grandfather mastered Tamriyyeh making in its birth place Nablos, Palestine.

Abou Adham, preparing Tamriyye dough
Abou Adham, preparing Tamriyye dough

This dessert is originally made during Saints’ holidays and Assumption Day and was sold in quarts in front of churches. It consists of a thinly spread dough (thin semolina, water and salt), cut into cubes and filled with a cooked paste of thick semolina, sugar, water, orange blossom water and mastic. It is then fried in sunflower oil and sprinkled with powdered sugar before serving. Exempt from any dairy or animal products, it is vegan and can be consumed during lent.

Frying the "Tamriyyeh"
Frying the “Tamriyyeh”

In Palestine, people use the term “moutammar”, originating from the word “tamer” meaning dates to refer to something roasted, grilled or fried to a golden color, thus the name “Tamriyyeh”.

Today, Abu Adham is the only pastry master chef specialized in “Tamriyyeh” and has trained his nephew to carry on the legacy. To place your Tamriyyeh orders contact Abou Adham on 03/675 901.

The original article “The sweet tooth of the Levant” was featured in Lebanon Traveler Magazine

Leave a Reply

Your email address will not be published. Required fields are marked *