Hegazeya Semolina Slices
Layered Egyptian semolina bars with a cinnamon and peanut filling.
Preparation: 25 min · Cooking: 40 min · Total: 2 hr 10 min · 16 servings
Ingredients
- 250 g coarse semolina
- 150 g sugar for filling
- 60 g crushed peanuts
- 150 g melted ghee for dough
- 2 tbsp ground cinnamon
- 200 g all-purpose flour
- 100 ml lukewarm dough water
- 1 tsp dry yeast
- 30 ml water for filling
- 5 g ghee for pan
Instructions
Base yield and scaling
This base makes 16 portions or pieces as described in the recipe. Fourfold makes 64, using equivalent pans or batches, not thicker food with a guaranteed cooking time. Instruction amounts below refer to the base; serving controls scale the ingredient list.
Instruction amounts below refer to the base; serving controls scale the ingredient list.
Measure the ingredients
Measure the base ingredients separately: 250 g coarse semolina; 150 g sugar for filling; 60 g crushed peanuts; 150 g melted ghee for dough; 2 tbsp ground cinnamon; 200 g all-purpose flour; 100 ml lukewarm dough water; 1 tsp dry yeast; 30 ml water for filling; 5 g ghee for pan.
Measure the base ingredients separately: 250 g coarse semolina; 150 g sugar for filling; 60 g crushed peanuts; 150 g melted ghee for dough; 2 tbsp ground cinnamon; 200 g all-purpose flour; 100 ml lukewarm dough water; 1 tsp dry yeast; 30 ml water for filling; 5 g ghee for pan.
Mix the dough
Mix 250 g semolina, 200 g flour, 1 tsp dry yeast, 150 g dough ghee and 100 ml lukewarm water. Follow the yeast label for water temperature. Knead from six minutes, then divide into two equal pieces. Do not taste raw dough.
Do not taste raw dough.
Check after 6 minutes: 360 seconds
Rest dough and mix filling
Cover the dough and rest from 45 minutes. Mix 150 g sugar, 2 tbsp cinnamon, 60 g peanuts and the separate 30 ml filling water into a damp, sandy filling.
Mix 150 g sugar, 2 tbsp cinnamon, 60 g peanuts and the separate 30 ml filling water into a damp, sandy filling.
Check after 45 minutes: 2700 seconds
Preheat and prepare the base
Preheat the oven to 180°C. Grease one suitable pan with the separate 5 g ghee. Press one dough half into an even base and spread all filling over it.
Press one dough half into an even base and spread all filling over it.
Cover, score and bake
Roll the other dough half between parchment sheets and cover the filling. Score sixteen bars. Bake at 180°C, checking from 35–40 minutes until inner dough is fully baked, not merely browned at the edges.
Bake at 180°C, checking from 35–40 minutes until inner dough is fully baked, not merely browned at the edges.
Check after 35 minutes: 2100 seconds
Cut and cool
Cut along the marks while warm and let cool fully in the pan. The fourfold batch makes 64 bars in four equivalent pans, not a thicker slab. Total base water is 100 + 30 = 130 ml; ghee is 150 + 5 = 155 g.
Total base water is 100 + 30 = 130 ml; ghee is 150 + 5 = 155 g.
Store fully cooled bars
Pack only fully cooled bars airtight. Keep cool and dry for up to two days; this is a recipe limit, not tested shelf stability. Contains wheat, milk and peanuts.
Contains wheat, milk and peanuts.
Tips
- Instruction quantities are for the original base yield; scale the ingredient list for other servings. Times are checking reminders, not proof of readiness.
Common mistakes
- Adding unlisted ingredients or extra fat changes the confirmed master. Do not use exterior colour as the only cooking check.
Substitutions
- Follow the listed food states and product labels; a different ingredient may require different handling and invalidate the stated storage limit.
Storage
Cool fully before airtight storage in a cool, dry place for up to two days. This is a recipe limit, not a validated shelf-stability claim.
Reheating
Serve at room temperature; reheating is not required.
About this recipe
Layered Egyptian semolina bars with a cinnamon and peanut filling.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.