Ba'ba Beh Tamur

Ba'ba Beh Tamur Recipe - Authentic Iraqi Cuisine | Delicious Stuffed Pastries

Region / culture: Iraq | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 12

Introduction

Ba'ba Beh Tamur, a delightful pastry hailing from the rich culinary traditions of Iraq, is a testament to the region's love for dates and intricate baking techniques. This recipe brings together the sweetness of dates, the nuttiness of almonds, and the savory touch of cheese, all encased in a soft, fragrant dough. Perfect for special occasions or as a luxurious treat, Ba'ba Beh Tamur is not just food; it's a cultural experience.

History

The origins of Ba'ba Beh Tamur can be traced back to ancient Mesopotamia, where dates were a staple food and an important trade commodity. Over centuries, the recipe has evolved, incorporating influences from various cultures that have interacted with the region. Today, it stands as a beloved dessert in Iraqi cuisine, symbolizing hospitality and celebration.

Ingredients

1 package active dry yeast
1 cup lukewarm water (105 to 115°F (46°C))
3 cups all-purpose flour, sifted
0.5 tsp salt
1 tsp baking powder
1 tbsp ground fennel
0.5 cup (1 stick) plus 2 tbsp unsalted butter, melted
cheese, almond or date filling (see recipes)
1 egg white, beaten (if using date filling)
sesame seeds (if using date filling)

Cheese filling

0.5 cup shredded jarlsberg cheese
0.5 cup shredded muenster cheese
1 egg

Almond filling

1 cup ground almonds (or walnuts)
0.33 cup granulated sugar
1 tbsp rose water (see note)
1 tbsp orange blossom water (see note)
1 tsp ground cardamom (if using walnuts)

Date filling

8 oz (227 g) pitted dates, cut into small pieces
2 tbsp unsalted butter
1 tbsp milk

How to prepare

Combine yeast and water; set aside for 10 minutes.
Mix together flour, salt, baking powder, fennel, yeast mixture, and melted butter in the bowl of an electric mixer until everything comes together (do not overbeat).
Cover with a damp cloth.
Let rise until doubled, about 1 hour.

Cheese and Almond fillings

Roll out the dough to a thickness of 0.25 inch; cut into 3-inch rounds.
Place 1 tsp of filling in the center.
Brush the edge with water and fold to make a half-moon shape.
Seal the edges with the tines of a fork.
Bake in a preheated oven at 425°F (218°C) for 20 minutes, or until golden brown.
For date filling: roll out the dough to a thickness of 0.25 inch; cut into 3-inch rounds.
Place 1 tsp of date filling in the center.
Gather the dough up around the filling and pinch to seal.
Roll into a ball and flatten with a rolling pin.
Brush with egg white.
Sprinkle with sesame seeds.
Pierce the surface with a fork.
Bake in a preheated oven at 425°F (218°C) for 20 minutes, or until golden brown.

Cheese filling

Combine cheeses and egg in a medium bowl; mix well. Use as directed for Iraqi filled pastries.

Almond filling

Mix almonds with sugar, rose water, and orange blossom water in a small bowl.
Add cardamom if using walnuts.
Use as directed for Iraqi filled pastries.
Note: rose and orange blossom waters are available at pharmacies.

Date filling

Place dates, butter, and milk in the top of a double boiler; set over simmering water.
Cook for 5 minutes, stirring occasionally, until the mixture is soft and doughy.
Let cool.
Form into small balls.
Use as directed in Iraqi filled pastries.

Variations

1. For a vegan version, use plant-based butter, cheese, and milk alternatives.
2. Add a pinch of cinnamon or cardamom to the date filling for extra warmth and flavor.
3. Substitute dates with figs or apricots for a different taste profile.

Cooking Tips & Tricks

1. Ensure the water is lukewarm when dissolving the yeast to activate it properly without killing it.

2. Do not overwork the dough; gentle mixing will result in a softer pastry.

3. Let the dough rise in a warm, draft-free area to ensure it doubles in size effectively.

4. Use a damp cloth to cover the dough while it rises to prevent it from drying out.

5. When sealing the pastries, press firmly to avoid opening during baking.

Serving Suggestions

Serve Ba'ba Beh Tamur warm or at room temperature, dusted with powdered sugar or alongside a cup of strong, aromatic coffee or tea for a traditional experience.

Cooking Techniques

The key techniques in this recipe include proofing yeast, kneading dough, and baking. Mastery of these techniques will ensure pastries that are light, fluffy, and perfectly golden.

Ingredient Substitutions

1. If all-purpose flour is not available, bread flour can be used for a chewier texture.

2. Maple syrup or honey can replace granulated sugar for a natural sweetness.

3. For a nut-free version, use pumpkin seeds or sunflower seeds in place of almonds.

Make Ahead Tips

Prepare the fillings a day in advance and store them in the refrigerator to save time. The dough can also be made ahead and allowed to rise slowly overnight in the fridge.

Presentation Ideas

Arrange the pastries on a beautiful platter, garnished with fresh mint leaves and dusted with powdered sugar for an elegant presentation.

Pairing Recommendations

Pair Ba'ba Beh Tamur with a glass of sweet dessert wine or a rich, dark coffee to balance the sweetness of the pastries.

Storage and Reheating Instructions

Store leftover pastries in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Ba'ba Beh Tamur contains approximately 300-400 calories, making it a high-energy snack or dessert. The exact calorie count can vary based on the fillings and the size of the pastries.

Carbohydrates

Each serving of Ba'ba Beh Tamur is rich in carbohydrates, primarily from the all-purpose flour and dates. Carbohydrates are essential for energy, making these pastries a good source of quick, sustainable energy.

Fats

The fats in this recipe come from unsalted butter and the nuts in the fillings. These fats contribute to the pastry's moist texture and are also important for a balanced diet, providing essential fatty acids.

Proteins

Proteins in Ba'ba Beh Tamur are found in the cheese and egg used in the fillings, offering a modest amount per serving. Proteins are crucial for building and repairing tissues, making this dish a wholesome choice.

Vitamins and minerals

Dates, the star ingredient, are a powerhouse of vitamins and minerals, including potassium, magnesium, and vitamin B6. Nuts add to the mineral content with magnesium and zinc, while cheese provides calcium and vitamin B12.

Alergens

This recipe contains common allergens such as gluten (from wheat flour), dairy (from butter and cheese), and nuts. It's important for individuals with food allergies to be aware of these ingredients.

Summary

Ba'ba Beh Tamur is a nutrient-rich pastry that offers a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. However, it is calorie-dense and contains common allergens.

Summary

Ba'ba Beh Tamur is a traditional Iraqi pastry that beautifully encapsulates the flavors and culinary heritage of the region. With its sweet and savory fillings wrapped in soft, fragrant dough, it offers a unique taste experience. Whether you're a seasoned baker or new to Middle Eastern cuisine, this recipe is sure to delight and inspire.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was handed down to me by my dear friend Sara, a woman of great culinary skill and wisdom. The recipe was for Ba'ba Beh Tamur, a traditional Middle Eastern dessert made from dates and semolina. As Sara unfolded the delicate piece of paper that held the recipe, I could feel the weight of centuries of tradition and love.

Sara explained to me that this recipe had been passed down through her family for generations. It was a dish that was served at special occasions and celebrations, a symbol of sweetness and abundance. As she read through the ingredients and method, I listened intently, eager to learn the secrets of this ancient recipe.

The first step was to soak the dates in warm water until they were soft and pliable. Then, they were mashed into a smooth paste, infused with the rich flavors of cardamom and cinnamon. The semolina was roasted in a pan until it turned golden brown and fragrant, adding a nutty depth to the dessert.

As Sara demonstrated how to combine the dates and semolina, I marveled at the simplicity of the ingredients and the complexity of the flavors they created together. She added a splash of rose water and orange blossom water, transforming the mixture into a fragrant and aromatic paste.

The next step was to shape the mixture into small round balls, which were then rolled in crushed pistachios and almonds. The final touch was a drizzle of honey, adding a sticky sweetness that balanced the earthy flavors of the dates and semolina.

As I watched Sara create these beautiful little treats, I couldn't help but think of all the hands that had lovingly prepared this dish over the centuries. From mothers to daughters, grandmothers to granddaughters, the recipe had been passed down through the generations, each cook adding their own touch and flavor to the dish.

After the Ba'ba Beh Tamur had been shaped and garnished, Sara offered me a taste. The first bite was a revelation – the sweetness of the dates, the crunch of the nuts, the warmth of the spices – it was a perfect balance of flavors and textures. I savored each bite, feeling a connection to the past and a sense of gratitude for the opportunity to learn this ancient recipe.

As I thanked Sara for sharing her family's recipe with me, I knew that I would carry on the tradition and pass it down to future generations. The Ba'ba Beh Tamur was more than just a dessert – it was a symbol of love, family, and heritage. And every time I made it, I would remember Sara and the special bond we shared over a shared love of cooking and tradition.