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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Middle eastern desserts are to die for. This one's specially dedicated to Canullia who has just joined GR and likes Egyptian food...I've nicked this recipe from Food Safari...making one little change...i'm substituting the almonds with pistachios Ingredients:
2 1/2 cups coarse semolina |
1 cup desiccated coconut |
1 cup caster sugar |
1/2 cup self-raising flour |
200g thick yoghurt |
200g unsalted butter, melted |
1 tsp vanilla extract |
approx 25 blanched pistachios (or almonds or cashews) |
milk if needed |
syrup |
1 1/2 cups caster sugar |
1 cup water |
1 tsp lemon juice |
1 tsp rosewater |
Directions:
1. Mix the semolina, coconut, sugar, flour, yoghurt,melted butter and vanilla in a bowl. If the mixture is too thick, add a little milk. Spread in a greased baking tray and cut into diamond shapes. Place one blanched pistachio in the centre of each diamond. Bake in an oven at 190C for 35-40 min until golden brown.
2. Syrup
3. Meanwhile, stir sugar and water until sugar dissolves, then simmer for 5 minutes. Stir in the lemon juice and rosewater. Remove from the heat and leave to cool.
4. Pour the syrup over the cake while the cake is still hot and let it stand until it reaches room temperature. Serve.
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