Turkish Date-Filled Semolina Cookies
- MakesMakes 20 large cookies
- Cook Time1 ½ hours
- Active time plus cooling1 hour active, plus cooling
- 3
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.
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.
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