Middle Eastern dessert.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.

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  • Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.

  • While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

Editor's Note:

Dry farina is commonly sold in the US under the Cream of Wheat(R) brand.

Nutrition Facts

285.8 calories; protein 3.6g 7% DV; carbohydrates 62.6g 20% DV; fat 2.9g 5% DV; cholesterol 4.7mg 2% DV; sodium 84.5mg 3% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/14/2011
This dessert was so delicious one of my friends asked me to make it for his birthday instead of cake! I used more tahini than originally called for (about 1/4 cup instead of 1 tbsp) because I had trouble getting the paste to spread far enough on the bottom of the dish and I only used about half the syrup in the end. The dessert was deliciously nutty and had a nice moist slightly grainy texture without being too sticky. Read More
(11)

Most helpful critical review

Rating: 1 stars
01/20/2016
All I can taste is sugar! I even did the syrup a bit different with less sugar. I made it out of one and a half cups sugar one cup water one teaspoon lemon juice one teaspoon rose water and a tiny touch of orange peel (I got this from another recipe because I knew I would like less sugar and I did not have orange flower water on hand). I had to boil the simple syrup a bit longer than stated in order to get it syrupy enough. Maybe the orange flower water would have added a different taste but I still wouldn't be able to eat it because the sweetness level made me feel a little sick. As a matter of fact I couldn't get anyone to eat it. Also I greased my foil extremely well but had the hardest time getting it to unstick both from the pan and the cake. The one positive was that the pieces were very attractive and the texture was good.Thanks for letting me try out a new recipe (and using up my farina and yogurt)! Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/13/2011
This dessert was so delicious one of my friends asked me to make it for his birthday instead of cake! I used more tahini than originally called for (about 1/4 cup instead of 1 tbsp) because I had trouble getting the paste to spread far enough on the bottom of the dish and I only used about half the syrup in the end. The dessert was deliciously nutty and had a nice moist slightly grainy texture without being too sticky. Read More
(11)
Rating: 5 stars
05/22/2012
Picky Syrian approved! Orange water is a must for authentic flavor. Read More
(6)
Rating: 5 stars
04/04/2014
Delicious! Actually the ingredients are not expensive at all I found everything at a middle eastern halal market. Thank you Basboos:) Read More
(2)
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Rating: 5 stars
03/24/2014
This is The authentic version. Loved it. Thank you for posting it on ALLRECECIPES Read More
(1)
Rating: 4 stars
07/10/2015
This is really sweet! The next time I make it I plan to reduce the sugar and increase the orange flower water. It did seem a little less sweet the day after I made it so maybe you just need to let it sit a bit. Read More
Rating: 1 stars
01/20/2016
All I can taste is sugar! I even did the syrup a bit different with less sugar. I made it out of one and a half cups sugar one cup water one teaspoon lemon juice one teaspoon rose water and a tiny touch of orange peel (I got this from another recipe because I knew I would like less sugar and I did not have orange flower water on hand). I had to boil the simple syrup a bit longer than stated in order to get it syrupy enough. Maybe the orange flower water would have added a different taste but I still wouldn't be able to eat it because the sweetness level made me feel a little sick. As a matter of fact I couldn't get anyone to eat it. Also I greased my foil extremely well but had the hardest time getting it to unstick both from the pan and the cake. The one positive was that the pieces were very attractive and the texture was good.Thanks for letting me try out a new recipe (and using up my farina and yogurt)! Read More
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