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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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If you like coconut, then you'll love this Egyptian dessert! I substituted almond extract for the vanilla and added a little bit of rosewater for flavor. Adapted fromt the cookbook Taste of the Middle East by Soheila Kimberley. You can find semolina in bulk at your local natural food store. Ingredients:
1/2 cup unsalted butter |
3/4 cup sugar or 3/4 cup turbinado sugar |
1/2 cup unbleached flour |
1 1/4 cups semolina |
1 1/2 cups coconut, shredded |
3/4 cup milk or 3/4 cup almond milk |
1 teaspoon baking powder |
1 teaspoon almond extract |
handful whole almond, to decorate |
1/2 cup sugar |
2/3 cup water |
1 tablespoon fresh lemon juice |
1/3 teaspoon rose water (optional) |
Directions:
1. Prepare the simple syrup first by placing the sugar, water, and lemon juice into a pan, stirring to mix and bring to boil. Simmer for about 6-8 minutes until the syrup has thickened just a little. Stir in rosewater if using. Allow syrup to cool then chill.
2. Preheat oven to 350 degrees. In a saucepan melt the butter. Add the sugar, flour, semolina, coconut, milk, baking powder and almond extract, mix thoroughly. Do not allow to burn.
3. Pour the mixture into a buttered 8 square baking pan, flatten the top and bake in oven for 30-35 minutes or until the top is golden.
4. Remove halva from oven and cut diagonally so that you have diamond shaped portions. Prick the cake all over using a toothpick. Pour the chilled simple syrup evenly over the top and decorate with a whole almond on each diamond shaped piece. Serve hot or at room temperature.
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