Algerian Rfiss of Constantine

Step 1

First of all, prepare the semolina galette by mixing in a large bowl the semolina, salt, butter and oil.

Step 2

Rub the semolina mixture between hands so that everything is well incorporated.

Step 3

Sprinkle the mixture of water and rose water over the semolina little by little. You may not need to use the whole cup of water and rose water mixture.

Step 4

Roughly mix with hands, once the dough gets together (it looks like a wet sand), stop adding the water and rose water mixture. Make sure to not over mix.

Step 5

Place the dough on a baking sheet lined with parchment paper. Spread the dough evenly in the baking sheet and cut it into squares or any other small shapes. The thickness of the galette isn’t very important since it is going to be blended at the end.

Step 6

Bake in a 350 °F preheated oven for 1 hour or until golden.

Step 7

Bake in a 350 °F preheated oven for 1 hour or until golden.

Step 8

Let cool a little bit for about 2 minutes then place the pieces in the blender ( you can roughly cut the pieces again with hands before blending them). Pulse until it turns into crumbs( the size of couscous). Note that you can freeze the Rfiss crumbs at this step for later use.

Step 9

Place the Rfiss galette crumbs in a large shallow dish.

Step 10

Get 1 cup of milk ready and mix to it 1/8 cup of rose water.

Step 11

Sprinkle milk rose water a little at the time over the Rfiss crumbs and mix roughly. Wait for 2 minutes until the liquid is absorbed then add more if needed.You may not need to use the whole liquid because it depends of the semolina you have used. In this recipe I have used the whole liquid. The mixture should not be a paste!

Step 12

Place the Rfiss crumbs in the top of a steamer and steam for about 15 to 20 minutes.

Step 13

Dump the Rfiss in a large shallow dish and sprinkle again with the rest of the milk and rose water(a little at the time).

Step 14

Add the tablespoon of sugar and mix well. Let it absorb the liquid for about 5  minutes.

Step 15

Place the Rfiss in the top of a steamer and steam for the second time for a bout 15 to 20 minutes.

Step 16

Dump the Rfiss in the large shallow dish and add to it the ground walnuts, then the butter and honey.

Step 17

Mix well with a wooden spoon, the butter should melt since the Rfiss is hot.

Step 18

Serve the Rfiss in a dish garnished with few walnuts or any other type of nuts.

Step 19

Sprinkle powdered sugar on top.

Step 20

Serve Rfiss with buttermilk as a dish or with tea ir coffee as a dessert.

Step 21

Enjoy.