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Dahdah (Semolina, Coconut, Cinnamon and Nut Bars)

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Dahdah is a fragrant Levantine dessert made with soft semolina dough layered with a sweet, spiced filling of coconut, cinnamon, and nuts. It’s nostalgic, tender, and perfect for serving with coffee or tea.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

    • 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 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

Instructions

  1. Make the simple syrup: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 5 minutes. Cool completely.
  2. Grease a 20 cm round baking dish with tahini.
  3. In a large bowl, mix semolina, flour, turmeric, salt, sugar, and yeast. Add warm ghee and rub in with fingertips until sandy. For best results, rest overnight, covered. (Optional)
  4. Gradually add warm water to form a smooth, soft dough. Divide into two equal parts.
  5. Press one portion into the bottom of the prepared pan using slightly wet hands to smooth.
  6. Mix filling ingredients in a separate bowl: semolina, coconut, walnuts, sugar, cinnamon, cooled syrup, and rosewater. Spread evenly over base and press down firmly.
  7. Flatten the remaining dough into pieces and arrange over the filling. Smooth gently with wet hands to cover.
  8. Decorate with a fork. Cover and rest for 30 minutes.
  9. Bake at 180°C (350°F) for 30–40 minutes until golden. Broil the top briefly for deeper color if desired.
  10. Cool before slicing for neat bars, or serve warm for a softer texture.

Notes

  • Replace walnuts with semolina for a nut-free version.
  • Try orange blossom water instead of rosewater.
  • Cardamom can be added for extra depth.
  • Chill well before slicing for clean squares.
  • Do not microwave to reheat—use a low oven instead to maintain texture.

Nutrition

Find it online: https://savorymomskitchen.com/dahdah-semolina-coconut-cinnamon-and-nut-bars/