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Turkish Date-Filled Semolina Cookies
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During a recent visit to Türkiye, we became fans of kömbe, buttery, pastry-like cookies made with spices and semolina, filled with nuts or dates and imprinted with delicate patterns or designs. Similar to Middle Eastern ma’amoul, kömbe are a specialty of Antakya in the country’s southernmost province. Our version adds cinnamon and orange zest to the dough, along with a little yogurt to help bind the ingredients. The cookies can be formed simply, using only your hands, but for unique shapes and filigree-esque details, a kömbe mold is essential. Made from wood or plastic, the molds are spoon-like, with flutes, scallops or ridges that imprint the dough with intricate designs. Our recipe includes instructions for shaping by hand as well as using a mold with a capacity of about 2½ tablespoons. Whichever method you choose, filling and shaping becomes easier with each cookie you form. The dough is clay-like and manageable; if you’re shaping by hand, you may even wish to experiment with creating designs using the tines of a fork. The cookies are excellent served with tea or coffee. Stored in an airtight container at room temperature, kömbe will keep for up to a week.
Makes 20
large cookies
Tip
Don’t use the dates without first checking for pits, even if you purchased pitted dates. Date variety doesn’t matter for these cookies—medjools are likely what you’ll find in grocery stores—but do seek out ones that are soft and plump. Dry and leathery dates may resist processing; adding 1 or 2 tablespoons of orange juice will help them break down.
1 ½ hours
1 hour active, plus cooling
170 grams (1 cup) semolina flour
130 grams (1 cup) all-purpose flour
54 grams (¼ cup) white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
146 grams (10 tablespoons) cold salted butter, cut into 1-tablespoon pieces
60 grams (¼ cup) plain whole-milk yogurt or 45 grams (3 tablespoons) plain whole-milk Greek yogurt mixed with 1 tablespoon water
1/2 teaspoon grated orange zest
454 grams (1 pound) pitted dates
28 grams (2 tablespoons) salted butter, cut into 4 pieces
2 teaspoons grated orange zest, plus 1 or 2 tablespoons orange juice, if needed
1 teaspoon ground cinnamon
1/4 teaspoon table salt
Extra-virgin olive oil or neutral oil, if needed for greasing
36 grams (¼ cup) sesame seeds, if not using a kömbe mold
For the dough:
-
170
grams (1 cup) semolina flour
-
130
grams (1 cup) all-purpose flour
-
54
grams (¼ cup) white sugar
-
½
teaspoon ground cinnamon
-
¼
teaspoon table salt
-
146
grams (10 tablespoons) cold salted butter, cut into 1-tablespoon pieces
-
60
grams (¼ cup) plain whole-milk yogurt or 45 grams (3 tablespoons) plain whole-milk Greek yogurt mixed with 1 tablespoon water
-
½
teaspoon grated orange zest
For the filling:
-
454
grams (1 pound) pitted dates
-
28
grams (2 tablespoons) salted butter, cut into 4 pieces
-
2
teaspoons grated orange zest, plus 1 or 2 tablespoons orange juice, if needed
-
1
teaspoon ground cinnamon
-
¼
teaspoon table salt
For shaping and finishing:
-
Extra-virgin olive oil or neutral oil, if needed for greasing
-
36
grams (¼ cup) sesame seeds, if not using a kömbe mold
Directions
-
01Heat the oven to 325°F with a rack in the middle position. Line 2 baking sheets with kitchen parchment.
-
02To make the dough, in a food processor, combine both flours, the sugar, cinnamon and salt. Process until combined, about 5 seconds. Scatter the butter over the flour mixture and process until the mixture resembles coarse sand, 15 to 20 seconds. Add the yogurt and orange zest, then process until the ingredients come together in large, evenly moistened clumps, 45 to 60 seconds. Turn the dough out onto a clean counter; return the food processor bowl and blade, unwashed, to the base. Gently knead the dough by hand just until smooth and cohesive. Wrap in plastic wrap and set aside at room temperature while you make the filling.
-
03To make the filling, in the food processor, combine the dates, butter, orange zest, cinnamon and salt. Pulse until the dates are chopped, about 20 pulses. If the dates are dryish and resistant to breaking down, add 1 to 2 tablespoons orange juice. Scrape the bowl, then process until the mixture forms a thick paste, 45 to 60 seconds, scraping the bowl as needed. Remove the bowl from the food processor base, then remove the blade from the bowl. Scoop the filling into 20 portions (1 slightly mounded tablespoon each), dropping them onto one of the prepared baking sheets. If the filling is sticky, lightly oil the measuring spoon and your hands. Roll each portion between your palms into a ball and return it to the baking sheet, placing the balls on one side (to leave room for the portioned dough).
-
04Divide the dough into 20 portions (1 generously mounded tablespoon each), roll each into a ball between your palms and place on the other side of the same baking sheet. If needed to prevent sticking, lightly coat your hands with oil. Cover the baking sheet with a kitchen towel. If you are not using a kömbe mold, place the sesame seeds on a small plate.
-
05Set a dough ball in your palm; keep the remaining dough covered. Using your other hand, press the dough into a slightly concave round about 3 inches in diameter; don’t worry if the round is not perfect and if the edges split a bit. Drop a ball of filling into the center, gather the edges to enclose the filling and pinch to seal; the dough will not form a sphere. Roll it between your palms into a ball (it’s fine if a little filling peeks through the dough).
-
06If using a kömbe mold (see headnote), place the filled dough ball in the mold, then gently flatten it with your fingers so it fills the mold. Invert the dough out of the mold into your hand; if it does not easily unmold, gently rap the tip of the mold against a clean counter and allow the dough to fall out. Place the cookie decorative side up on the second prepared baking sheet. Fill and shape the remaining dough in the same way, evenly spacing the cookies on the baking sheet.
-
07If you are not using a mold, drop the ball into the sesame seeds, then gently flatten it with your hand to a round about 2 inches in diameter. Set the cookie seeded side up on the second prepared baking sheet. Fill and shape the remaining dough in the same way, evenly spacing the cookies.
-
08Bake until the cookies are pale golden on top and a few shades darker on the bottom, 30 to 35 minutes. Cool on the baking sheet on a wire rack for about 5 minutes. Using a wide metal spatula, transfer the cookies directly to the rack. Serve warm or at room temperature. If desired, dust with powdered sugar just before serving.
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Reviews
March 29, 2024
These cookies are excellent. The recipe needs adjusting.
Amount of dough specifiedinsufficient to cover amount of filling specified for 20 cookies. Also, cookies better when baked for longer than time range in recipe. A little bit of crisp in finished dough helps a lot.
March 12, 2024
great with morning coffee, not overly sweet
Bought a wooden mold on Amazon. Very ease to use and makes a big difference in the presentation. Used sesame seeds and also the mold.
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