Bradj also known as Kesra Mbardja, are pieces of rich semolina galette stuffed with fragrant spiced date paste
Bradj also known as Mbardja, are pieces of rich semolina galette stuffed with fragrant spiced date paste.
Are they cookies, cakes, flatbreads or pastries? The quick answer to that is, a bit of all four!
Algerian Bradj – diamonds of rich galette stuffed with fragrant spiced date paste
Usually diamond in shape (as are Makrout) and traditionally cooked on a cast iron Tajine – similar to a round griddle or Desi Tawa.
Bradj originate from Constantine, East Algeria yet they have spread throughout the country to varying degrees and are known by several different names.
Algerian Bradj – diamonds of rich galette stuffed with fragrant spiced date paste
With Ramadan right around the corner this is a recipe quite fitting, as it uses dates or rather date paste – known as gers here in Algeria.
Dates are the most popular and more importantly Sunnah foods to break ones fast with.
Algerian Bradj – diamonds of rich galette stuffed with fragrant spiced date paste.
Personally, I plan on making these Bradj for Suhoor – the meal before dawn / fajr prayer and serving with a cup of British Tea for me and glass of Lben / Buttermilk for my husband.
Bradj are rich in butter and/or olive oil which makes them crumbly like shortbread and the date paste layer is soft, naturally sweet and fragrant from orange blossom water (or the zest of a small orange) & cinnamon.
Algerian Bradj – diamonds of rich galette stuffed with fragrant spiced date paste.
The basic recipe is easy to remember: 3 parts coarse, medium-grain semolina to 1 part melted butter/smen/oil. I chose to slightly reduce the fat in the recipe and used 1/2cup melted butter/margarine and 1/3cup olive oil. The amount of date paste is upto you depending on how sweet you want the Bradj, I went with 500g.
I’m not going to lie, for me shaping the galette / kesra is the tricky part.
The semolina dough is very soft, short and easily falls apart.
The aid of grease proof baking paper, or in my case clean plastic baguette bags, a rolling pin and your hands makes it easier to shape.
You dont mind a few ‘rough diamonds’ do you?!
I’ve made this recipe a handful of times and still not been able to escape those incompletely covered edge pieces.
The aforementioned rustic Bradj are specially reserved for the cook and/or any ‘helpers’ in the kitchen. Waste not want not.
Bradj can be cut into other shapes too; such as squares, bars or triangles.
If you want to pretty the diamonds up even more, try imprinting a design into the surface of each Bradj using the back of knife, baking stamp or cutter before cooking. Obviously I like my sweets plain and simple these days and haven’t bothered faffing about.
As mentioned at the beginning, Mbardja are traditionally cooked on a cast iron Tajine / hot plate. A tawa, large heavy based frying pan or griddle can be easily substituted.
Due to Bradj being rich in fats and natural sugars they store incredibly well and will last you a good many days or rather nights, in Ramadan. Make a double batch if you have a large family or are having guests over.
Bradj also known as Kesra Mbardja, are pieces of rich semolina galette stuffed with fragrant spiced date paste
Recipe inspired and adapted from several blogs including: The teal tadjine, My life in Yanbu, Le Sucré Salé d’oum Souhaib and the Instagram account welcometomykitchen123
Bradj – Algerian semolina & date diamonds
Ingredients
- 3 cups coarse semolina
- 1 teaspoon salt
- 1/2 cup melted margarine or butter
- Upto 1/2 cup oil (I used 1/3 cup olive oil)
- 1 tablespoon orange blossom water
- Water, as needed to form a dough
- 500g date paste
- 1-2 tablespoon margarine/butter, depending on how hard the date paste is
- 1/4 teaspoon ground cinnamon
- 1 tablespoon orange blossom water, or the zest of 1 small orange
Instructions
- In a large mixing bowl, mix together semolina and salt. Gradually rub the margarine/butter and oil into the semolina grains using your fingertips as you would for pastry or making scones. Mix in orange blossom water and enough water to bring the dough together into a ball. Cover bowl and set aside.
- In a medium size bowl mix together the date paste filling ingredients.
- Divide semolina dough in two. On a large work surface put down 3 large sheets of grease proof baking paper/foil/large clean plastic baguette bags. Using a rolling pan and your hands first roll and press out the semolina dough portions and then the date paste layer to approximately the same size.
- Place the date paste layer over one semolina layer and remove the baking paper/bread bag then top the date paste layer with the remaining semolina layer. If you find the kesra mbardja to be very thick, you can roll or press out the to your desired thickness. Mine was approx 1.5cm thick.
- Using a knife, divide up the dough into desired shape. For diamonds first cut kesra into strips then diagnollay. Optionally you can imprint designs on the surface of the Bradj by using a knife/baking stamp/cutter.
- Pre-heat cast iron tagine/hot plate/tawa over medium heat. Cook Bradj for a few minutes on both sides until medium golden brown in colour.
Notes
Bradj can be cut into other shapes such as square to make it easier. Store in an air-tight container at room temperature for several days. UK cup measurement used, 1 cup = 250ml.
