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Shekem Dough w/Mock or Plain Halvah (D, TNT)
Source: Unknown
Serves: varies

350g (12 oz.) self-rising flour
1 cup (200g) margarine
180g (6 oz.) sour cream

Mock Halvah Filling:
500g (1 pound) raw tehini (in Israel, that is one jar)
1-1/2 cups brown sugar

Ready-Made Halvah:
200 grams (7 oz.) vanilla Halvah
Red plum jam

Date Filling:
1 pound crushed dates without the pits (about 2 cups full)
1/2 cup orange juice
1/4 cup brown sugar
1/2 cup ground walnuts
1/2 tsp. cinnamon

Make Mock Halvah:
Mix well the 2 ingredients.

Make Ready-Made Halvah:
With a fork break the halvah and sprinkle the halvah over the dough leaf after you spread some plum jam over it.

Make Date Filling:
In a glass bowl put dates, juice, and sugar. Cover and microwave on high for about 3 minutes or more, mix few time until you get a paste. Cool.

Make Dough:
In the food processor mix the flour and margarine until you get fine crumbs. Add the sour cream and work with the "Pulse" few time. Assemble the dough with floured hands and make a ball. Cover it with nylon wrap and leave it in the fridge for 1 hour (I prefer overnight).

Before rolling it out, take it out of the wrap and put it in the microwave on the "defrost" for about 40 seconds, then divide the dough into 3 portions.

Roll a rectangle leaf and spread 1/3 of one of the mixes on top. Roll upwards, seal the sides. Repeat the same with the other 2 portions and bake in preheated 350°F hot oven for 35 to 45 minutes.

Cool and sprinkle with confectioners' sugar just before serving.

Cut into slices and serve as cookies.

Poster's Notes:
Here is the Israeli kind of dough that we call "Shekem"
Its contains 3 basic ingredients:
She = Shamenet - Sour Cream
Ke = Kemach - Flour
M = Margarine

You can use the same dough with salty fillings as well.

Posted by Rina Perry

Nutritional Info Per Serving: N/A