Semolina cookies in syrup

Semolina cookies in syrup, also known as "oryx eyes, عيون المها" in the Levant, are a delicious and timeless dessert that has been enjoyed for generations across the Middle East. These delectable treats are often referred to by different names in various countries, but no matter what they are called, one thing is for certain - they are absolutely irresistible.

The ingredients are simple - semolina flour, sugar, butter.

The cookies are shaped into small ovals and baked until golden brown, then soaked in a sweet syrup made from sugar and water infused with hints of orange blossom, cardamom and lemon.

As the cookies soak up the syrup, they become irresistibly moist and decadent, making them the perfect indulgence for any occasion. Whether enjoyed with a cup of tea as an afternoon pick-me-up or served as a sweet ending to a lavish feast, these semolina cookies in syrup are sure to delight even the most discerning palate.

2 cups (300 g) plain (all-purpose flour)

1 tablespoon baking powder

1 cup (120 g) powdered sugar

1/2 cup (95 g) fine-grained semolina

3/4 teaspoon of salt

Zest of 1 lemon

1/2 cup (125 g) unsalted butter(softened)

2 large eggs

For Sugar syrup :

2 1/2 cups (360ml) water

1 cup (200g) granulated sugar

1/2 teaspoon sea salt

6-7 whole green cardamom crushed

1 teaspoon orange blossom

Juice of 1 lemon

Whole almonds for garnish

Vegetable Oil or butter to grease the pan.

Preheat the oven to 180 C/ 350 F/ Gas. Grease two large baking sheets or baking pans, set aside.

First make the syrup Combine the sugar and water in a heavy saucepan over medium heat and bring to a boil.

Stir and let the sugar dissolve. Add green cardamom, reduce the heat and simmer for a further 15 minutes for the syrup to thicken slightly.

Turn the heat off, stir in orange blossom and lemon juice, set the syrup aside to cool. Now, let’s make the dough.

Sift the flour, baking powder, and powdered sugar into a large mixing bowl and stir in the semolina and salt. In a stand mixer fitted with the paddle attachment, beat butter, eggs, and lemon zest on medium speed for 3-5 minutes.

The butter won’t incorporate with eggs. The mixture will resemble liquid with small pieces of butter which is fine. Lower the mixer speed to low and add the flour mixture to get a soft, moist dough.

Give the dough a quick knead for 1 minute with your hands. Cover with a damp cloth and set aside to rest for 15 minutes. Shape the dough into small balls (walnut size).

Roll it between your palm hands and press it lightly and shape it like a diamond if you want to. Gently press down on top of each ball to flatten slightly.

Push an almond into the center of each ball. Make sure you leave extra space between them to expand about one inch. Bake in the preheated oven for 20 – 25 minutes, until they start to turn light brown. Remove the cookies from the oven and pour the cooled syrup over the hot cookies.

Cover the baking pan with aluminum foil for 15 minutes.

They will get soft and tender. Serve cooled with tea or coffee.