Koshary
Tiramisu
Ingredients
| Semolina | 3 cups | |
| Shredded unsweetened coconut | 1 cup | |
| Yogurt | 1 cup | |
| Vegetable oil | 1/2 cup | |
| Sugar | 1/4 cup | |
| Bicarbonate soda | 1 tsp | |
| For the sugar suryp: | ||
| Sugar | 2 1/2 cup | |
| Water | 2 1/2 cup | |
| Lemon juice | 1 tsp |
This recipe is incredibly easy and yields a very moist cake that is traditional in the Jordanian/ Palestinian region.
Directions
- Preheat the oven to 180 c.
- To prepare the sugar syrup, in a saucepan place the sugar and water and mix, boil for 5 minutes and turn off, squeeze little of lemon juice and let it cool down.
- In large bowl place the semolina, sugar, coconut powder, bicarbonate soda, yogurt and oil, then mix very well to combine and cover it and set aside 10 minutes.
- Brush the bake pan with little of sesame paste (tahina) and spread the semolina mixture and tap with your hand pushing lightly until it finish.
- Cut the harissa squares and put 1 almond nuts in the square before bake.
- Bake for 15 to 20 minutes and last 5 minutes from up until golden.
- Pour the sugar syrup (room temperature) immediately over hot harissa ( immediately after remove it from oven).
No Comments