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1 1/2 cup semolina
1 cup yoghurt
1/2 cup butter(softened)
1 cup dry coconut(grated)
1 cup sugar
2 Tbls. rose water
1 tsp. baking soda
10 peeled almmonds

2 cup white sugar
1 1/2 cup water
1 tsp. lemon juice
1 tsp. vanilla


Preheat oven to 175 degrees C.

Grease a 9-inch round pan with butter.

Mix all the dry ingredients in a bowl with a wooden spoon. Mix the liquid ingredients in another bowl with a mixer.

Combine both ingredients and mix for a miniute only.

Pour in the pan and decorate with the almonds. Set aside to stand for 15 minutes.

Bake for 20 minutes until its top turns to golden brown.

After you take out of the oven add the syrup while both are hot.

Return the pan to the turned off oven for 5 minutes.

Leave to cool for an hour and cut into squares and serve

For the syrup:
Mix sugar, water and lemon juice in a suacepan on a medium heat and boil while stirring, leave at low heat for 15 minutes (prepare it while the cake in the oven)and add the vanilla at the end.

Preparation Time: 45 minutes Serves: 10
Recipe Origin: Lebanon
Submitted by:
Najat Naser
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