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Title: Safra (Semolina and Date with Honey Syrup)
Categories: Entree Vegetarian
Yield: 1 Servings
| 3 | tb | Corn oil |
| 1 1/2 | lb | Pitted dates, chopped |
| 1 | ts | Ground cinnamon |
| 1/8 | ts | Ground cloves CAKE: |
| 2 | lb | (4 cups) semolina (cream or wheat) |
| 1 | lb | (2 cups) sugar |
| 2 | ts | Baking powder |
| 1 | c | Corn oil |
| 3/4 | c | Water blanched almonds, OR whole cloves, for garnish SYRUP: |
| 1 | c | Sugar |
| 1/2 | c | Water |
| 1 | c | Honey |
| 1 | Lemon's (2 to 3 tsps) juice |
This Libyan cake has a spiced date filling and is saturated with an intensely sweet syrup. It is a rich dessert for the coffee hour. This recipe is attributed to King Solomon, like so many other Libyan treasures.
1. In a heavy skillet, put the oil and dates. Cook over low heat, stirring continuously, for about 20 minutes, or until a thick paste has formed. Remove the skillet from the heat and stir in the cinnamon and cloves. Cool the paste.
2. Mix all the cake ingredients except the almonds/cloves together into a thick batter. Put half of the batter in to a 12x12-inch, or a 12x16-inch cake pan. Put in the date filling, pressing it into the corners of the pan so it covers the batter. Pour in the balance of the batter and smooth out the surface. Score the top of the cake, not too deeply, in 2-inch diamond or square shapes. Put 1 blanched almond in the center of each diamond/square or press 1 whole clove into each shape, with the stem down.
3. Put the cake pan into the center of a preheated, 350 degree F. oven so that it bakes evenly. Bake for 45 minutes.
4. In a pan, put all the syrup ingredients and simmer over low heat for 10 minutes, stirring frequently.
5. When the cake is removed from the oven, pour the hot syrup over the top and allow it to be absorbed. Let the cake stand at room temperature for a 1/2 day before eating.
Makes 8 to 10 servings.
NOTE: The safra is served anytime as a snack with tea or coffee. It is also served to a person recovering from an illness and in need of fast nutrition and energy, to a harding-working husband who seems to be failing in his conjugal duties.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.
From: David Pileggi Date: 05 Jun 94
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