The Jerusalem Post Magazine - - FOOD -

Cook in a 32-cm. pot, or any pot you want.

½ kg. se­molina

¾ cup su­gar

1½ cups wa­ter

1 pack­age (100 gr.) but­ter or mar­garine 4 Tbsp. oil

1 Tbsp. qual­ity vanilla

1 tsp. cin­na­mon

100 gr. light raisins, rinsed and dried 100 gr. co­conut flakes


Blanched al­monds


1½ cups su­gar 1 tsp. honey 2 cups wa­ter

1 packet vanilla su­gar Juice from ½ a le­mon

Add all of the in­gre­di­ents in or­der to a large bowl and mix well. Trans­fer to a well­greased pan and flat­ten. Us­ing a knife, cut into squares and place an al­mond on each square.

Bake in an oven that has been pre­heated to 180° for 30 min­utes or un­til turns golden brown.

Pour all the in­gre­di­ents for the syrup into a medium pot and bring to a boil. Con­tinue cooking for a few min­utes un­til syrup forms. Pour half of the syrup on the cake while it’s still hot, and the other half af­ter it’s cooled down.

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