Ramadan Dessert, Date Bread

Date Bread

Date Bread, or Boryosh, is a popular treat back home. It is a slightly sweet bread filled with pitted dates!

Date bread is simple to make, makes for a lovely presentation and is of course delicious. In fact, it is our go to dessert during Ramadan! The best thing about this recipe that when it comes to the filling, the sky is the limit- I’ve replaced the dates with caramel treats, chocolate, cheese, za’atar…use your imagination because just about anything goes!

Prep Time: 1 hour
Cook Time: 20 minutes
Servings: 12 rolls

Date Bread Ingredients

  • 2 cups flour
  • 1 cup milk (warmed)
  • 1 tsp yeast
  • 1 tsp baking powder
  • 3 tsp sugar
  • 1/3 cup oil
  • 3 tsp yogurt
  • A pinch of salt


  • Pitted/Pureed Dates


  1. Mix all the dry ingredients in a bowl (flour, baking powder, sugar, salt)
  2. Make a cavity in the middle of the dry ingredients and add warmed milk followed by the yeast, allow to sit until yeast-milk mixture begins to froth (2-3 minutes)
  3. Add remaining ingredients (yogurt, oil) and mix
  4. Knead dough for a few minutes, add a dash of flour if too sticky or splash of water if too dry
  5. Dough should be soft, knead into a ball, cover dough ball with a drop of oil to prevent it from sticking to the bowl. Cover dough and set aside until dough doubles in size. (~1 hour)
  6. Divide dough into 12 even balls
  7. Add filling into each ball separately and seal closed
  8. Arrange in pan side by side and bake at 350 for approximately 20 minutes, or until golden brown

Note: If you would like them to be shiny, brush with egg whites.

We’re five sisters, each different but the same. We are different in our academic paths, our hobbies and our locations but the same in up-bringing, customs and lifestyles. We decided to start up The Tabouli Bowl for many reasons. The biggest being that we wanted to pool our efforts into something that could benefit us by keeping us in touch but also to create a one stop database for Middle Eastern recipes. Follow them on Facebook, Twitter and Instagram!

By: July 16, 2014


  • Hi, this recipe looks great! A question about the yeast, what kind of yeast should be used?

    • Halal Foodie on July 18, 2014

      I would try active dry yeast and perhaps, to give a lighter texture to the dough – instead of all-purpose flour, use bread flour. Let us know how it works out!

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