Tanzeya Ma’amoul

A shortbread pastry you can find all over the Middle East.
Perfect all year long but we tend to make these crumbly
sweet filled cookies during Rosh Hashanah, the Jewish New Year.


2 ½ cups flour
200g butter
50g powder sugar
1 egg
1 tsp. vinegar
1 tsp. baking powder
¼ tsp. orange blossom water
200g Tanzeya
70g chopped walnuts

Place all ingredients for the dough inside a food processor, in short pulses until well combined. Let it rest in the fridge for at least 2 hours.

Filling- finely chop the Tanzeya and mix with the chopped walnuts.

Divide the dough to small rounds, flatten the dough with your hands so you will be able to place ½ tsp. of filling in the middle, close it up, roll it neatly and place it in a wooden form to create the shape in the picture. (you can get those wooden forms at middle eastern stores or you can easily skip this stage, and your cookies will come out just as delicious!) place on a baking sheet. Bake for 30 minutes in a 170c degrees oven.

Sprinkle with powder sugar. enjoy!