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Rfis constantinois (date and semolina sweet)
Rfis constantinois: a griddle-baked semolina cake crumbled hot with butter and dates, for births and Mawlid
AlgerianRather than toasting loose semolina, Constantine cooks first bake a thick semolina galette on the griddle, then crumble it while still hot and work it with melted butter and soft date paste until it turns into a fragrant, crumbly sweet. Rfis is made to celebrate a birth and for Mawlid, and is set out in a large dish, shaped into a dome and studded with almonds, for family to pinch from with coffee. It tastes of toasted bread, caramel-like dates and butter, with warm cinnamon at the end. Where rfis goes wrong is crumbling the galette after it has cooled; it must be broken up hot so the butter and dates bind it. Chef's tip: grate or rub the galette while it is hot; once it cools, it hardens and crumbles into coarse lumps instead of fine, even crumbs.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the galette
- 14 oz medium semolina
- 1 pinch salt
- ¾ cup warm waterroughly
To finish
- 4 oz unsalted buttermelted
- 9 oz date paste
- 2 tbsp honey
- 1 tsp ground cinnamon
- 1 oz blanched almonds (optional)toasted
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Method
0/7 doneStep 1: Mix 14 oz medium semolina and 1 pinch salt, then add ¾ cup warm water gradually, kneading for 5 minutes into a firm dough.
5 minStep 2: Divide in two and pat each piece into a round about 1.5 cm thick.
Step 3: Cook on a dry griddle or heavy pan over a medium-low heat for 8 to 10 minutes per side, until firm right through and golden brown on both faces.
20 minStep 4: While the galettes cook, warm 9 oz date paste with 2 tablespoons of the melted ⅞ oz unsalted butter in a small pan over a low heat, mashing, until soft and smooth.
3 minStep 5: Break the hot galettes into pieces and rub them through your hands, or pulse briefly in a food processor, into fine crumbs.
Step 6: Pour the rest of 3 ⅜ oz unsalted butter over the warm crumbs and rub it in. Add the date paste, 2 tbsp honey and 1 tsp ground cinnamon and work everything with your fingers until evenly mixed and it clumps when pressed.
Step 7: Pile into a dish, shape into a dome and decorate with 1 oz blanched almonds if you like. Serve warm or at room temperature; it keeps covered for 3 days.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 7 g
- Carbs
- 65 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rfis constantinois (date and semolina sweet) take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of honey?
- Maple syrup or golden syrup, same amount.
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