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Mabrousheh: Middle Eastern Streusel Jam Bars
Category: Dessert - (682)
Origin: Palestine, Middle East
Source: Blanche
Mabrousheh is filled with apricots, enhanced with the zest of oranges or lemons in the batter. It is the Arab answer to streusel bars, which are very similar to the shortbread or crumble bars you find in the west. The base is like a buttery and chewy shortbread, covered with a thick layer of jam. Then more of the dough is grated on top to form a streusel. As a matter of fact the word Mabrousheh means “to grate” alluding to the grated topping. Servings: 24 Bars
Ingredients:
2 Eggs
1 cinnamon (use 1 tbsp orange zest if using apricot jam)
1 tsp Vanilla extract
1/2 cup coconut or regular sugar
½ cup or 1 stick unsalted butter, softened at room temperature
½ cup almond, sunflower, or cashew butter
2 cups flour (use 2 ½ cups flour if you want to omit the milk powder)
½ cup milk powder
2 tsp baking powder
2 cups Fruit jam (I am using fig, but you can use apricot or any jam you prefer)
1 cinnamon (use 1 tbsp orange zest if using apricot jam)
1 tsp Vanilla extract
1/2 cup coconut or regular sugar
½ cup or 1 stick unsalted butter, softened at room temperature
½ cup almond, sunflower, or cashew butter
2 cups flour (use 2 ½ cups flour if you want to omit the milk powder)
½ cup milk powder
2 tsp baking powder
2 cups Fruit jam (I am using fig, but you can use apricot or any jam you prefer)
Preparation:
Preheat the oven to 350 degrees Beat the eggs first. Then blend in the sugar, butters, cinnamon, vanilla, eggs, and optional orange zest until creamy. Then, slowly add the milk powder, flour and baking powder and mix and blend until just mixed, do not overmix.
Use ⅔ of the dough for the base, and use ? of the dough for the topping. You can also divide the dough 50/50 if you want thicker bars (for this option I suggest using an 8 by 8 baking pan) For the topping, you can freeze the dough for 30 minutes, then grate it on top, or you can break it into pieces by hand.
Spread the base dough into a layer on the bottom of a 9 by 13 baking pan. Spread the jam evenly on top. Grate the rest of the frozen dough over the top, or break it into small pieces by hand to cover the top to create a streusel.
Bake in the middle rack of the the oven for 20 minutes, then place on the top rack to brown for another 10 minutes. Makes 24 bars
Use ⅔ of the dough for the base, and use ? of the dough for the topping. You can also divide the dough 50/50 if you want thicker bars (for this option I suggest using an 8 by 8 baking pan) For the topping, you can freeze the dough for 30 minutes, then grate it on top, or you can break it into pieces by hand.
Spread the base dough into a layer on the bottom of a 9 by 13 baking pan. Spread the jam evenly on top. Grate the rest of the frozen dough over the top, or break it into small pieces by hand to cover the top to create a streusel.
Bake in the middle rack of the the oven for 20 minutes, then place on the top rack to brown for another 10 minutes. Makes 24 bars
