Preheat oven to 375 F. Combine in a mixing bowl:
- ½ cup semolina
- ⅔ cup flour
- 1 TBL baking powder
In another bowl, mix for a couple minutes:
- ½ cup sugar
- 1 TBL olive oil
- 1 tsp vanilla
- 4 eggs
Combine the liquid and dry ingredients until mixed thoroughly. Pour into a greasedÂ 9-inch square cake pan and bake for 25 minutes. While the cake bakes, make a syrup by boiling together:
Boil for a few minutes. Remove from heat and stir in a some lemon juice. I used the very end of a lemon, so it wasn’t much. Perhaps ¼ to ½ tsp. Let syrup stand.
When cake comes out of oven, cut cake into nine equal square pieces (or 12 if you want smaller servings). While the cake is still warm and using a spoon, distribute the syrup on top of the cake slowly, making sure the cake absorbs the syrup evenly.
Serve at room temperature, with whipped cream or thickened yogurt. Top with chopped pistachios.
Adapted from Binnur’s Turkish Cookbook
A giant chickpea-flour pancake. So simple and so delicious.
Preheat the oven to 425 F and heat a 12-inch cast iron skillet in the oven.
- 1 cup chickpea flour
- 1 tsp salt
- 1 tsp pepper (some people will find this too intense)
- 1 cup water at room temperature
Stir until the mixture is smooth. You can leave the batter aside for up to 12 hours but don’t leave the pan in the oven all that time!
Coat the hot skillet with
Pour in the batter and bake for 12 minutes. The edges should be firm. If the top is dry, brush with olive oil. Put pan under the broiler a minute or two; it will start to brown. Serve hot, or warm, cut into wedges.
You can vary this with other seasonings. We’ve reduced the pepper to almost nothing and adding a lot of rosemary.
“It’s full of nuts”
Preheat oven to 300 degrees, convection bake if your oven does this trick.
In a very large bowl, mix together
- 6 cups old-fashioned rolled oats (aka oatmeal)
- 1 cup raw pistachios, hulled
- 1½ cup raw almonds
- 1 cup raw pecans
- 2 cups raw pumpkin seeds, hulled
- 1 cup raw sunflower seeds
- 2 cups coconut chips
Toss well with
- 2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
One at a time, add
- ⅞ cup extra virgin olive oil
- 1 cup pure maple syrup, dark if available
mixing thoroughly between each. Spread mixture on two rimmed baking sheets in even layers and bake for 45-50 minutes, stirring 2-3 times during the baking, until golden brown and well toasted. When the granola is dry and lifts off the baking sheet easily, it’s done.
Serve with chopped dried California apricots, if desired.