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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Classic middle eastern dessert. Many countries claim it as theirs, much like the Lebanon vs Israel hummus war .. but we ALL eat it. This is my tried and true recipe, there are a million variations and substitutions, some people like to add coconut, but this is the best plain-jane version available. I prefer the yogurt over buttermilk or water :) i hope you enjoy it. Ingredients:
1/2 cup butter |
3/4 cup sugar |
1 teaspoon vanilla |
2 eggs |
2 cups semolina |
2 teaspoons baking powder |
3/4 cup yogurt (plain) |
1 teaspoon cardamom powder |
syrup |
1 1/2 cups water |
1 cup sugar |
1 teaspoon cardamom powder |
2 teaspoons lemon juice |
Directions:
1. cream the butter, sugar, vanilla.
2. add the eggs, beat again.
3. fold in semolina/yogurt/semolina/yogurt with spatula.
4. pour into 8 x 8 pan, bake 350 for 30 minutes.
5. while baking, boil the Syrup ingredients in a small sauce pan for 4-5 minutes, set aside to cool.
6. allow the cake to cool for at least an hour after baking, spoon the syrup over the top of it.
7. traditionally it is cut into diamond shaped pieces and removed from the pan. at home, it disappears so fast that i dont bother. we just cut out square chunks that look like cornbread and eat it with our chai :) Enjoy!
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