← Nouns Cooking · Lebanese & Turkish

Ingredients

• 1 tbsp tahini, for greasing the tin
• 200 g fine semolina
• 100 g Plain (all-purpose) flour
• 200 g Sugar
• 1 tbsp Ground turmeric
• 1½ tsp Baking powder
• 250 ml whole milk (or plant milk)
• 120 ml neutral oil
• 30 g pine nuts or flaked almonds

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Spread the tahini over the base and sides of a 23 cm square tin.
2. Whisk the semolina, flour, sugar, turmeric and baking powder in a bowl. Add the milk and oil and stir just until smooth; do not overmix.
3. Pour into the tin, level the top and scatter the pine nuts evenly over it.
4. Bake for 30–35 min until the top is golden at the edges and a toothpick in the centre comes out clean.
5. Cool in the tin for at least 30 min, then cut into diamonds or squares. It keeps for days in an airtight tin.

Tips

• Turmeric stains: use a metal or glass bowl and wipe spills quickly.
• Make it vegan with plant milk. Contains sesame (tahini), pine nuts and gluten.

Sources

Written in our own words after cross-checking these recipes:

Simply Lebanese Feel Good Foodie Maureen Abood