Honey-Soaked Semolina Triangles with Pistachios Recipe
This delightful Honey-Soaked Semolina Triangles with Pistachios recipe features a golden, baked semolina cake soaked in a fragrant honey syrup and garnished with crunchy crushed pistachios. The cake is soft, moist, and subtly flavored with vanilla or rose water, making it a perfect dessert with Middle Eastern influences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup semolina
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
Wet Ingredients
- 1/2 cup yogurt
- 1/4 cup melted butter
- 1/2 cup milk
- 1 teaspoon vanilla extract or rose water
Syrup
- 1 cup honey
- 1/2 cup water
- 1 tablespoon lemon juice
Garnish
- 1/4 cup crushed pistachios
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a rectangular or square baking dish with butter or oil to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the semolina, all-purpose flour, sugar, and baking powder, ensuring they are well mixed.
- Add wet ingredients and form batter: To the dry mixture, add the yogurt, melted butter, milk, and vanilla extract or rose water. Stir the mixture thoroughly until a thick batter forms.
- Spread batter and score: Pour and spread the batter evenly into the prepared baking dish. Smooth the surface using a spatula. Then, carefully score the batter into triangle shapes using a knife without cutting all the way through.
- Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Prepare the syrup: While the cake bakes, combine honey, water, and lemon juice in a saucepan. Heat gently and simmer the syrup for about 10 minutes, then remove from heat and let it cool slightly.
- Soak the cake with syrup: Once the semolina cake is baked, take it out of the oven and immediately pour the warm honey syrup evenly over the hot cake to allow it to absorb the syrup fully.
- Cool and garnish: Let the cake cool to room temperature so the syrup can settle in. Finally, sprinkle the crushed pistachios on top of each triangle before serving.
Notes
- You can substitute rose water with vanilla extract depending on your flavor preference.
- Scoring the batter before baking helps portion the dessert easily after baking.
- Make sure to pour the syrup over the cake while it’s still hot for better absorption.
- Use unsalted butter to control the saltiness of the dessert.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Keywords: semolina dessert, honey syrup cake, pistachio semolina, Middle Eastern dessert, baked semolina cake
