Kobz Abraj, Tunisian Date Breakfast Pastry Recipe

Name: Kobz Abraj, Tunisian Date Breakfast Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g semolina flour or 1 ⅓ cups semolina flour; 50 g all-purpose flour or ¼ cup all-purpose flour; 12-1 teaspoon salt; 100 g olive oil, warmed slightly; warm water; 3 cups pitted dates, deglet noor prefered nut not required; 3 oranges, zest of; 1 teaspoon ground cinnamon; 2 tablespoons olive oil (optional); 1 teaspoon orange blossom water

Servings: persons

1
For the filling:.
2
Combine the dates and orange zest, cinnamon and orange blossom water in a food processor and process to a paste.
3
Add olive oil to create a smoother paste, if desired.
4
If your dates are hard, your food processor might not be able to grind them so splash a small amount of water on them and heat them in the microwave to soften before processing.
5
For the breads:.
6
Combine flours and salt in large bowl.
7
Add the oil, a little at a time, kneading as you go, add enough water (start with just a few tablespoons!)
8
to achieve a soft dough.
9
Divide into quarters and knead each quarter on a work surface.
10
Pat a quarter into a 6 inch round.
11
(The dough may tear, keep pressing it together).
12
Cover with date filling, leaving about 1/4 inch around the edge and pat another quarter into a 6 inch round and put this on top of the date filling.
13
Press together, seal the edges, and shape into a neat circle.
14
Cut into 8 wedges like a pizza.
15
Repeat with remaining dough.
16
Heat cast iron skillet until quite hot.
17
Add as many pieces as will fit without crowding.
18
Cook, turning once or twice, until browned on both sides and the dough is cooked through (i.e.
19
does not look raw).
20
I start the pan on high and I found it useful to turn down the heat after adding the wedges so that I did not burn them before the dough could cook.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 g semolina flour or 1 ⅓ cups semolina flour, 50 g all-purpose flour or ¼ cup all-purpose flour, 12-1 teaspoon salt, 100 g olive oil, warmed slightly, and more.

Yes, Kobz Abraj, Tunisian Date Breakfast Pastry falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kobz Abraj, Tunisian Date Breakfast Pastry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions