Date and orange jam bars (Mabroosheh)

Date and orange jam bars (Mabroosheh)

It’s been two weeks since my last post, I am so sorry for the absence. My kids had their final exams and things were crazy but they finished yesterday (Yay!) which means I finally have the time to post more recipes here  and perhaps tell you a little more about what has been happening in these past few months .

Since today is the 15th, it is time to post our MENA (middle east and north Africa)cooking club for the month of June.

The theme for this month was to chose any traditional recipe that is popular in Ramadan in any of the MENA countries. Since Eid is less than two weeks away, I decided to go for a baked sweet treat since I have been receiving a lot of requests for those.

Mabroosheh literally means that which is grated, the name comes from the fact that the dough is actually grated to make the top of these delicious bars. When I was a kid, my grandmother always made mabroosheh for us with orange jam because they had a beautiful orange orchard and an abundance of orange jam all year round, she added cinnamon and cardamom to the jam and the smell of these baking was out of this world.

I will forever have a soft spot for a freshly baked orange jam mabroosheh bar but now, I make them with all sorts of fillings. Apricot jam, blueberry jam, fig jam and date puree happen to be the kids’ favorites. I am sharing two versions with you today: the orange jam mabroosheh and the date puree one, give these a try first then play around with the filling to suit your own personal preference.

Date and orange jam bars

This dough recipe is enough for 2 (9 by 13) pans

For the dough

• 1 stick or butter

• 1/4 cup oil

• 3/4 cup sugar

• 3 eggs

• zest of 1 orange

• 1 teaspoon vanilla

• 1/2 cup yogurt

• 5 to 5 and 1/2 cups flour

• 1 and 1/2 cups powdered milk

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon rose-water

• 1 teaspoon cinnamon

• ½ teaspoon cardamon(optional)



  • 1.5 cups orange jam
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1 cup date puree
  • 1 tablespoon olive oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ground anise
Read the whole recipe on Chef in disguise