الدحدح الفلسطيني

Mix semolina, animal fat, flour, and turmeric in a bowl.

Combine the ingredients without kneading.

Prepare the filling by mixing two and a half cups of semolina, ghee, coconut, syrup, cinnamon, chopped walnuts, caster sugar and a pinch of salt in a bowl.

Mix the filling ingredients well until combined.

Allow the dough to rest for a full day.

Add yeast and baking powder to the dough, then mix it with milk until smooth.

Divide the dough into two equal halves.

Spread half of the dough in a baking pan greased with tahini.

Add the filling over the dough and press it down to compact it.

Mix the remaining half of the dough with a little milk, then place it on top of the filling and flatten it using water to make it easier to distribute

Cover the pan and let the dough rise for one hour.

Cut the dough into squares.

Use a tool to create traditional patterns on the squares.

Bake in a preheated oven at 170°C (340°F) for about an hour until golden.

Once out of the oven, pour the warm syrup over it.

Note: Enough syrup for filling and impregnation after baking.