A delectable variation on a Middle Eastern classic! This recipe is adapted from the Moosewood Restaurant New Classics cookbook. I’ve been making this for friends and bringing it to potlucks for years, and it is always a hit!
Cuisine: Middle Eastern
Keyword: cardamom, lemon, pistachio, semolina
Saladmaster 9-inch pan
1/2cbutter or butter substitute I prefer Miyoko’s vegan butter.
1csemolinaI enjoy the texture of using couscous rather than semolina flour.
1/2cunsalted pistachios plus 12 whole pistachios
1/2cnonfat plain yogurt or yogurt substitute
Preheat oven to 350
Cream butter and sugar, adding eggs (one at a time, beating after each), and vanilla
In a separate bowl, combine semolina, cardamom, cinnamon, and salt
Grind 1/2 c pistachios (big pieces ok) and add to dry ingredients
In alternating batches, add yogurt and dry ingredients to wet, blending well after each addition
Spread into prepared pan and bake for 30 minutes (until knife inserted in center comes out clean
5 minutes before cake is done, combine water, honey, lemon juice and peel in a saucepan and heat
Pour syrup over cake
Cut into squares or triangles, and place one pistachio on each piece
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