Fragrant Lebanese Semolina Cookies with Rose and Orange Blossom

Recipe Collection: Dessert

Fragrant Lebanese Semolina Cookies with Rose and Orange Blossom transport your taste buds to the Bekaa Valley with a perfect treat for Easter celebrations or any festive occasion. This vegetarian recipe features a unique blend of aromatic spices and floral essences, making each bite a sweet, buttery treat. With gluten and dairy content, these cookies are a traditional favorite in Lebanese cuisine.

Their versatile flavor profile makes them ideal for pairing with tea or coffee, or simply enjoying as a delightful snack. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create these exquisite cookies!

Overview

These Lebanese Easter Cookies, originating from the Bekaa Valley, are a delightful treat made a week before Easter. Infused with aromatic spices and floral essences, these cookies are a beloved tradition that brings a taste of Lebanon to your home.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

Lebanese

Serving Size: 60 Cookies

Cooking Time: 15 minutes

Ingredients

• 1.5 Pounds (lb) butter, melted
• 4 Cups (c) white sugar
• 1 Cup (c) water
• 9 Cups (c) semolina flour
• 8 Cups (c) all-purpose flour
• 0.25 Cup (c) black sesame seeds
• 1.5 Tablespoons (tbsp) quick-rise yeast
• 1 Teaspoon (tsp) cinnamon, ground
• 1 Teaspoon (tsp) mahleb, ground
• 0.5 Teaspoon (tsp) nutmeg, grated
• 0.5 Teaspoon (tsp) cloves, ground
• 0.5 Teaspoon (tsp) cardamom, ground
• 0.5 Teaspoon (tsp) allspice, ground
• 1 Nonstick spray
• 0.25 Cup (c) rose water
• 0.25 Cup (c) orange flower water
• 1 Cup (c) warm water

Steps

1. Melt the butter in a small saucepan over low heat. Stir in the sugar and water, continuing to stir until the sugar dissolves. Do not boil. Remove from heat and let cool slightly.
2. In a large bowl, combine the semolina flour, all-purpose flour, melted butter mixture, sesame seeds, yeast, cinnamon, mahleb, nutmeg, cloves, cardamom, and allspice. Stir slowly for about 10 minutes to thoroughly blend the ingredients. Cover the bowl with plastic wrap and let the dough rest for 1 hour.
3. Grease 3 baking sheets with nonstick spray or line them with parchment paper.
4. In a small bowl, mix the rose water and orange flower water. In another small bowl, pour the warm water.
5. Transfer the dough to a floured board or work surface. Pull off about 1 cup of dough. Dip your fingers in warm water and knead the dough for a few minutes; then dip the dough in the flower water and knead again until the dough is soft and pliable.
6. Roll the dough into a rope 12 inches long and 1 inch in diameter using the palm of your hand. Cut the rope in half and form each piece into a wreath-shaped cookie, pinching the ends together. Place on the prepared baking sheets. Repeat with the remaining dough. Cover the cookies with a clean towel and refrigerate for 8 hours or overnight.
7. Preheat the oven to 350 degrees F (175 degrees C). Remove the baking sheets from the refrigerator and let them come to room temperature while the oven preheats.
8. Bake the cookies in the preheated oven until golden brown, about 15 minutes.

Enjoy your homemade Fragrant Lebanese Semolina Cookies with Rose and Orange Blossom!