Safra Traditional Libyan Semolina And Date Cake Wsyrup Recipes
SEMOLINA TURMERIC CAKE (SFOOF)
A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
Provided by Lara
Categories World Cuisine Recipes Middle Eastern Lebanese
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan.
- In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
- In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
- Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 24.1 g, Cholesterol 1.6 mg, Fat 10 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.5 g, Sodium 69.5 mg, Sugar 19.7 g
SAFRA - TRADITIONAL LIBYAN SEMOLINA AND DATE CAKE W/SYRUP
Safra is a traditional cake from Libya. It is rich & aromatic with the flavours of cloves, cinnaomn & dates. To finish this delicious cake you drench it in syrup & leave it to soak for around 6 hours... then you can enjoy! Time to make doesn't include the syrup soaking time! Safra is eaten throughout the year but is very commonly eaten during Ramadan in Libya.
Provided by Um Safia
Categories Dessert
Time 1h10m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Put the oil and dates in a heavy skillet and cook over low heat, stirring continuously, for about 20 minutes, or until a thick paste has formed.
- Remove skillet from the heat and stir in the cinnamon and cloves. Cool the paste. Mix cake ingredients except the almonds or cloves together into a thick batter.
- Put half of the batter into a cake tin 12 x 12 in., or 12 x 16 inches Put in the date filling, pressing it into the corners of the tin so that it covers the batter. Pour in the balance of the batter and smooth out the surface.
- Lightly score the top of the cake in 2- inches diamond shapes or square pieces. Put 1 blanched almond in the center of each diamond or press 1 whole clove into each piece, with the stem down. (clove is prettier but yor not going to eat it!).
- Put the cake tin into the center of the oven so that it bakes evenly, and bake in a 350 degree F. oven for 45 minutes.
- Put all syrup ingredients into a pan and simmer over low heat for 10 minutes, stirring frequently. When the cake is removed from the oven, pour the hot syrup over the top and allow it to be absorbed.
- Let the cake stand at room temperature for at least 6 hours before eating.
Nutrition Facts : Calories 1382.2, Fat 33.9, SaturatedFat 4.4, Sodium 97.4, Carbohydrate 264.1, Fiber 11.5, Sugar 170.4, Protein 16.6
ALGERIAN BASBOUSSA - SEMOLINA CAKE WITH SYRUP
There are many, many versions of Basboussa ( and many spelling variations!) throughout the Arab world. Some of these are a spongy cake-like texture & some are more of a grainy texture. This Algerian version is more of a cake-like texture - which happens to be my favourite. I absolutely love the addition of coconut in the recipe, it really adds something to the Basboussa. This recipe is extremely simple to make & is delicious served with coffee or tea. It is definitely a Ramadan staple in our home!
Provided by Um Safia
Categories Dessert
Time 50m
Yield 1 large pan
Number Of Ingredients 15
Steps:
- Preheat the oven to 180°C Grease a large baking dish (approx. 11" x7").
- In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.
- Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.
- Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.
- Bake in the oven until golden - this will take approximately 30-40 minutes.
- Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results.
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