This beloved Levantine dessert is made of soft, fragrant layers of semolina dough and a sweet filling of coconut, cinnamon, and nuts. Dahdah is nostalgic, comforting, and deeply rooted in home-style baking, offering a beautiful balance between richness and warmth in every bite.

Why You’ll Love This Recipe

Dahdah brings together the best qualities of several classic Middle Eastern sweets in one simple bake. The texture is tender yet structured, the aroma of cinnamon fills the kitchen, and the flavor is gently sweet without being overwhelming. It is easy to prepare, uses pantry-friendly ingredients, and can be adapted for different preferences or dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough
2 cups fine semolina
1 cup all-purpose flour
1 cup melted ghee, warm
1/2 teaspoon turmeric
1/4 teaspoon salt
1/2 cup granulated sugar
2 teaspoons instant yeast
3/4 cup warm water (add gradually, up to 1 cup if needed)
1 tablespoon tahini for greasing the pan

For the filling
1 cup fine semolina
1/2 cup desiccated coconut
1/2 cup finely chopped walnuts
3/4 cup granulated sugar
3 tablespoons ground cinnamon
1/2 cup thick simple syrup
2 tablespoons rosewater

For the simple syrup
2 cups granulated sugar
1 cup water
1 tablespoon lemon juice

Directions

Prepare the simple syrup by combining the sugar, water, and lemon juice in a saucepan. Bring to a gentle boil, then simmer for 5 minutes until slightly thickened. Set aside to cool completely.

Grease a 20 cm deep round baking dish with the tahini and set aside.

In a large bowl, combine the semolina, flour, turmeric, salt, sugar, and instant yeast. Mix well until evenly distributed. Add the melted ghee and rub it into the dry ingredients using your fingertips until the mixture resembles damp sand. For best flavor and texture, cover and rest this mixture overnight, though this step can be skipped if short on time.

Gradually add the warm water, mixing until a smooth, soft dough forms. Divide the dough into two equal portions.

Press the first half of the dough evenly into the prepared baking dish, using slightly wet hands to smooth the surface.

In a separate bowl, mix all the filling ingredients until fully combined. Spread the filling evenly over the base layer and press it down firmly using your palms or the bottom of a measuring cup to ensure the bars hold together after baking.

Flatten small pieces of the remaining dough between your palms and arrange them over the filling. Gently smooth the top with wet hands until evenly covered.

Decorate the surface using a fork to create a simple pattern. Cover the dish and let it rest for 30 minutes.

Bake in a preheated 180°C oven for 30 to 40 minutes, until the edges are golden. Turn on the broiler for a few minutes to brown the top, watching carefully to avoid burning.

Allow to cool before cutting for clean slices, or serve warm for a softer, fudgier texture.

Servings and timing

This recipe yields approximately 12 squares.
Preparation time: 25 minutes
Resting time: 30 minutes
Baking time: 35 minutes
Total time: about 1 hour and 30 minutes

Variations

You can replace the walnuts with the same amount of semolina for a nut-free version. A combination of semolina and coconut also works well. Orange blossom water can be used instead of rosewater for a different aroma. For a deeper spice profile, add a pinch of ground cardamom to the filling.

Storage/Reheating

Store Dahdah in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual pieces in a low oven for a few minutes. Avoid microwaving, as it may affect the texture.

FAQs

What is Dahdah made of?

Dahdah is made with semolina dough layered with a filling of coconut, cinnamon, sugar, and nuts.

Is Dahdah very sweet?

No, it has a balanced sweetness and does not require syrup after baking.

Can I make Dahdah without nuts?

Yes, nuts can be replaced with equal amounts of semolina or semolina and coconut.

Is Dahdah served hot or cold?

It can be served warm for a soft texture or cooled for firm, clean slices.

Can I prepare the dough ahead of time?

Yes, resting the dough overnight improves flavor and texture.

What size pan should I use?

A 20 cm deep round baking dish works best for even layers.

Can I freeze Dahdah?

Yes, once fully cooled, it can be frozen for up to one month.

Why is turmeric used in the dough?

It adds a warm color without affecting the flavor.

Does Dahdah need yeast?

Yes, yeast helps create a lighter, more tender texture.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect texture and balance.

Conclusion

Dahdah is more than just a dessert; it is a comforting, home-baked treat that reflects tradition, resilience, and shared memories. With its fragrant layers and simple preparation, it is a rewarding recipe to add to your collection and a wonderful way to experience a classic semolina-based sweet.

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