Tarboosh S'mores

It's winter and it's cold out...maybe your fireplace is crackling (well not here in Dubai, unless it's one of those flat screen tv fireplaces) and Christmas is right around the corner, so you know what that means. Tarboosh Time!

 

 

For all my non-Lebanese readers, let me explain the Tarboosh.  It is the sweetest thing to come from Lebanon...well, except for my husband that is.  Ha. Ha. Ha.  The bottom layer is a thin sweet wafer, similar to a sugar wafer (just without the filling).  Piled on top is mound of pillowy, sticky sweet marshmallow cream, then the whole thing gets covered in a paper-thin layer of chocolate.  They are extremely delicate and you're lucky if you are able to open one from its foil wrapper without crushing the thin coating.  But it doesn't matter you'll be licking off every last bit of whatever gets stuck.  Definitely part of the fun.  Even for Grandpa. 

 

 

The tarboosh is a childhood staple for the Lebanese.  It's a seasonal treat that is only produced in the winter so when you see that bright yellow box on the shelves you know the festive season has arrived.

 

 

You may recall last year I made Tarboosh cupcakes

 

 

It was pretty fun to watch them puff up in the oven, seriously we almost had a marshmallow invasion.  This year when I decided to attempt Tarboosh S'mores, I thought it might be better to limit the amount of time they remain in the oven.  They burn quite quickly so you have to move fast.  But the result was heavenly.  And gooey.

 

Just a bit of advice.  If you do plan to make these, I suggest baking right before serving.  They are best eaten straight from the oven, hot and melty.  Be prepared for the smell of burnt marshmallow to consume your kitchen (the good kind of burnt smell) making you feel like a kid (or Girl Scout) again.  Finger-licking is quite required here. 

 

Tarboosh S'mores

makes 15 bars

printable version

 

Ingredients

 

For the cookie base:

4 ounces butter, room temperature

1/4 cup light brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1 cup graham cracker crumbs (or digestive biscuits)

1 teaspoon baking powder

1/2 teaspoon salt

 

200 grams dark chocolate

 

15 Tarboosh  *if you're in Dubai, you can purchase Tarboosh at Lifco.  There is a location on SZ road and also a new one in Al Barsha 

 

Directions

 

Preheat oven to 350 degrees F. Grease an 9 x 13 inch baking pan.  *as you can see in the photo my cookie base was fairly thick.  If you prefer a thinner base use a 8 x 8 inch pan, however you will have enough dough to make two batches.

 

In a medium bowl, cream together the butter and sugars, about 5 minutes.  Whisk in the egg and vanilla.



 

 

Add the graham cracker crumbs to a large bowl. Add the salt and sift in the the flour and baking powder. 

 

 

Whisk to combine.

 

Add the dry ingredients to the wet in two additions. Mix together until you get a doughy mix.  Transfer the dough to your prepared baking dish.  Using your fingers, gently press the dough into the pan to create a smooth, even layer.  **if you prefer a thinner cookie base, divide the dough into 2 equal portions.  Place half the dough into a prepared 8 x 8 dish and follow the directions below, using half of the chocolate and half the tarboosh.  Repeat with the remaining dough, chocolate, and tarboosh for a second batch.

 

If using a 9 x 13 pan, your dough will be about 1/4 inch thick.

 

Bake for 20-25 minutes or until the top is golden brown.  Remove from the oven and turn on the broiler (or increase the heat to the hottest setting, about 500 degrees F).

 

Immediately place the dark chocolate on top of the cookie base in an even layer.  Don't worry if there are gaps.  Let the chocolate sit on the hot cookie for 5 minutes to melt.

 

 

Using an offset spatula, gently smooth out the melted chocolate to cover the entire cookie base in a thin, even layer.

 



 

 

Unwrap the tarboosh and place (bottom side down) on top of the chocolate.  Don't over-crowd the pan as they will melt and slightly sink in the oven.

 

Place the pan back in the oven until the tops of the tarboosh slightly start to scorch.  Don't let them completely burn, just get a nice color going.  This can take anywhere from 3-5 minutes.  Try to not get distracted and go do something else, they can burn in a split second.

 

 

Serve immediately and enjoy!

 



 

cookie base recipe from Lilac City Momma