Dahdah – Ingredients and Preparation Method

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Dahdah – Ingredients and Preparation Method

Dahdah is a traditional dessert popular during the time of our ancestors, made primarily from semolina. It is especially suitable for Ramadan due to its distinctive flavor and the energy it provides to the body. Originating in Palestine, Dahdah has spread throughout the Levant, particularly in Jordan.

In this article from the cooking website Arabi Cook (Arabicook.com), we present the ingredients and preparation method for Dahdah.

Ingredients for Dahdah:

For the dough:

  • 1 ½ kg fine semolina
  • 1 ½ cups warm milk
  • 1 teaspoon yeast
  • 1 teaspoon baking powder
  • 1 tablespoon liquid vanilla
  • 1 ½ cups vegetable oil
  • A pinch of safflower (asfar)

For the filling:

  • 3 cups shredded coconut
  • 1 ½ cups sugar
  • 5 tablespoons ground cinnamon
  • 3 cups fine semolina
  • ½ cup water

For the syrup (Qater):

  • 2 cups water
  • 3 cups sugar
  • A pinch of citric acid (lemon salt)

Before starting, since Dahdah consists of layers, it is important to stick to the exact measurements and method to ensure that the layers hold together well.

Preparation Method:



  1. Prepare the Dough:

    • In a large bowl, mix the semolina, baking powder, safflower, yeast, and vanilla.
    • Slightly warm the milk and add it, along with the oil, to the mixture. Knead well until combined.
    • Cover the dough and let it rest for 20 minutes to rise.

  2. Prepare the Filling:

    • In a bowl, mix the shredded coconut, cinnamon, and fine semolina thoroughly.
    • Gradually sprinkle water over the mixture, rubbing it between your hands until it becomes moist and clumps together slightly.

  3. Assemble the Dahdah:

    • After the dough has rested, divide it into two equal portions.
    • Take the first portion and spread it evenly in a greased aluminum baking pan, pressing it down so it covers the entire base. Raise the edges slightly.
    • Spread the filling evenly over this first layer, pressing it down firmly to ensure it sticks to the dough.
    • Roll out the second portion of the dough using a rolling pin, making it the same size as the first layer.
    • Carefully place the second layer of dough over the filling, covering it completely. Press it down firmly to ensure the layers stick together.

  4. Cutting and Baking:

    • Before baking, cut the Dahdah into medium-sized diamond shapes.
    • Preheat the oven to 180°C (350°F) and bake the Dahdah for 20-25 minutes, or until the edges are slightly golden.
    • Once baked, switch to broil mode and brown the top slightly to achieve a golden color.

  5. Prepare the Syrup (Qater):

    • To make the syrup, place the water and sugar in a pot and bring it to a boil.
    • Once the water is boiling, add the citric acid and let the mixture simmer for about 10 minutes until it thickens slightly.

  6. Final Steps:

    • Remove the Dahdah from the oven and pour the cold syrup over it while it’s still hot.
    • Allow the dessert to absorb the syrup before serving.

Enjoy this delicious, energy-boosting dessert, perfect for Ramadan or any special occasion!

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