Middle Eastern Cake
A semolina cake soaked in rose-water syrup. A yogurt-pistachio loaf for the afternoon coffee. A wedding cake of seven layers and dates and honey. The cake is the punctuation at the end of the table, not the centerpiece.
Featured middle eastern cake recipes
- Basbousa, syrup-soaked semolina — Iris · Cairo · Semolina, yogurt, sugar — baked, cut into diamonds, soaked while warm.
- Namoura, the Lebanese semolina — Iris · Beirut · Same family as basbousa. A blanched almond pressed in the center of each square.
- Date cake, sticky and warm — Iris · Damascus · Medjool dates pureed into the batter. Toffee sauce poured warm at the table.
- Pistachio yogurt cake — Iris · Aleppo · Ground pistachio, thick yogurt, lemon syrup. Stays moist for days.
- Mahlab cake, cherry-pit perfumed — Iris · Damascus · Mahlab and mastic give it a faint orchard-and-resin perfume. Older than recipe books.
- Sfouf, turmeric-yellow semolina — Iris · Beirut · Turmeric, semolina, anise. The cake the kids eat after school. Vegan by tradition.
- Persian love cake, almond and rose — Iris · Tehran · Almond meal, rose, cardamom, a glaze of pomegranate.
- Orange blossom semolina cake — Iris · Tunis · Orange blossom water in the syrup. Sliced into diamonds. Eaten at celebrations.
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