Moroccan · Breakfast
Tamriya (Sweet Semolina Breakfast Fritters)
Tamriya are little semolina fritters dipped in beaten egg and fried until golden, then eaten warm dusted with sugar or drizzled with honey — a treat breakfast especially loved by children. Crisp outside and soft within, they are a homely, quick sweet that turns store-cupboard semolina into something special with a glass of tea.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 250 g fine semolina
- 1 tbsp sugar, plus extra to dust
- 1/2 tsp salt
- 1/2 tsp baking powder
- About 150 ml warm water
- 2 eggs, beaten
- Neutral oil, for frying
- Honey, to serve (optional)
Method
- 1
Make a soft dough
Mix the semolina, sugar, salt and baking powder, then add warm water gradually and knead to a soft, smooth dough. Rest, covered, for 15 minutes.
- 2
Shape
Pinch off walnut-sized pieces and flatten each into a small disc about 1 cm thick.
- 3
Dip in egg
Heat oil in a frying pan. Dip each disc into the beaten egg, coating both sides, letting the excess drip off.
- 4
Fry golden
Fry in the hot oil for 2 minutes a side until puffed and deep golden, turning once. Drain on paper.
- 5
Finish
Dust the warm fritters with sugar or drizzle with honey and serve straight away with mint tea.
Chef's tips
- Rest the dough so the semolina hydrates fully — it fries softer and holds together better.
- Keep the oil at a steady medium heat so the fritters cook through before the egg coating burns.
- Serve warm; like most fried breakfast breads, tamriya are best minutes out of the pan.
Frequently asked questions
Is tamriya sweet or savoury?
Sweet — it is finished with sugar or honey and eaten at breakfast or tea time. The dough itself is only lightly sweetened, so the topping carries the sweetness.
Can I prepare the dough ahead?
Yes. Make and rest the dough, keep it covered in the fridge for a few hours, then shape, dip and fry fresh so the fritters are hot and crisp.