Arabic Semolina Cake Recipe

How to make it

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• Mix semolina, sugar and butter in a large bowl.
• Using your hands to blend the butter with the other ingredients until well mixed.
• Mix yogurt and baking soda in a separate bowl.
• Wait a few moments until the yogurt doubles in size.
• When the yogurt has almost doubled in volume, pour the yogurt mixture on top of the semolina mixture.
• Don't be afraid to use your hands to mix.
• After you have combined everything, gently press the batter down on a small jellyroll pan or a 9 x 13 pyrex baking dish.
• The cake should not be more than 1 inch in thickness.
• If it appears to be too thick, place batter on a larger pan or you can make 2 smaller cakes.
• Cut cake into diamond shapes with a sharp knife.
• Bake at 400 degrees for 35 to 45 minutes or until it is lightly browned.
• Pour cold syrup on top when the cake is still hot so that it will absorb the syrup thoroughly.
• Sprinkle finely chopped pistashios on top of each square.
• Note: I like to sprinkle the pistashios over the top and then place a sliver of apricot on each diamond.
• For Syrup:
• Mix all the ingredients for the syrup and place in a saucepan on high heat until it comes to a boil.
• Then reduce the heat to medium for 45 - 55 minutes until it lightly coats the back of a metal spoon.