This traditional Palestinian semolina cake, known as ‘نابلسية’ (Nablusiyya), is a beloved dessert that evokes the warmth of family gatherings and celebrations. Its soft, moist texture soaked in sweet syrup creates a heavenly experience for anyone who takes a bite. The aroma of the freshly baked cake mingles with the scent of syrup, captivating all who enter the kitchen. This delightful treat is not only a staple in Palestinian homes but also a symbol of hospitality, often served to guests during special occasions.
The origins of this delectable cake can be traced back to the Levant region, where semolina-based desserts have been cherished for centuries. In Palestinian culture, this cake holds a special place, often prepared for weddings, holidays, and communal feasts. Each family may have its own variation, incorporating local ingredients and personal touches, reflecting the rich culinary heritage of the region. As families gather to enjoy this dish, stories are shared, and memories are made, further solidifying its significance in Palestinian traditions.
What sets this semolina cake apart is its unique combination of simple ingredients that come together to create a moist, flavorful dessert. The use of yogurt adds a subtle tanginess, while the syrup infuses sweetness that perfectly complements the nuttiness of the almonds. Unlike other cakes, this dessert is meant to be soaked in syrup, allowing it to absorb flavors and achieve a delightful balance of textures. The scoring method used before baking not only enhances presentation but also ensures that each piece is generously coated in syrup.
The Must-Do’s
To ensure authenticity, it’s crucial to measure ingredients accurately and mix them until just combined to avoid overworking the batter. Scoring the cake before baking is essential, as it allows the syrup to penetrate deeply, enhancing flavor. Additionally, pouring the syrup over the hot cake straight from the oven ensures maximum absorption. Allowing the cake to cool completely before slicing helps maintain its structure and prevents it from becoming too soggy.
Indulge in this traditional Palestinian semolina cake, soaked in syrup and topped with almonds for a delightful treat. Store leftovers in an airtight container at room temperature for up to 3 days. This cake is perfect for family gatherings and festive occasions.
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with a little butter or cooking spray.
In a large bowl, combine the semolina, yogurt, sugar, baking powder, and melted butter. Mix everything until well combined and smooth.
Pour the batter into the prepared baking dish, spreading it evenly. Use a knife to score the surface into diamond or square shapes, and place an almond in the center of each piece.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown.
While the cake is baking, prepare the syrup. In a saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
Once boiling, add vanilla extract and lemon juice. Reduce the heat and let it simmer for about 10 minutes. Remove from heat and set aside to cool.
When the cake is done, remove it from the oven and immediately pour the cooled syrup over the hot cake, ensuring it seeps into the scored lines.
Allow the cake to absorb the syrup and cool down before serving. Cut along the scored lines and serve at room temperature.
Ingredients
Directions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with a little butter or cooking spray.
In a large bowl, combine the semolina, yogurt, sugar, baking powder, and melted butter. Mix everything until well combined and smooth.
Pour the batter into the prepared baking dish, spreading it evenly. Use a knife to score the surface into diamond or square shapes, and place an almond in the center of each piece.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown.
While the cake is baking, prepare the syrup. In a saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
Once boiling, add vanilla extract and lemon juice. Reduce the heat and let it simmer for about 10 minutes. Remove from heat and set aside to cool.
When the cake is done, remove it from the oven and immediately pour the cooled syrup over the hot cake, ensuring it seeps into the scored lines.
Allow the cake to absorb the syrup and cool down before serving. Cut along the scored lines and serve at room temperature.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. This cake is perfect for family gatherings and festive occasions.
Pro Tips
For a richer flavor, consider adding a splash of rose water or orange blossom water to the syrup. If you prefer a less sweet version, reduce the sugar in the syrup by half. To elevate the dish, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Common mistakes include not allowing the syrup to cool before pouring it over the cake or rushing the cooling process, which can affect texture.
Serving Suggestions
This delicious cake pairs wonderfully with Arabic coffee or sweet mint tea. For a festive touch, consider serving it alongside fresh fruits like oranges or pomegranates, which provide a refreshing contrast to the sweetness of the cake. It’s also delightful when enjoyed with a side of yogurt or cream.
Garnishing & Presentation
Traditionally, blanched almonds are placed on top of each piece before baking, adding visual appeal and a nutty flavor. For an extra layer of decoration, sprinkle shredded coconut or crushed pistachios over the top after drizzling the syrup. Arrange the pieces on a decorative plate, and serve with additional syrup on the side for those who prefer a sweeter experience.
الخبز والملح، يربطان القلوب (Al-khubz wal-milḥ, yarbiṭān al-qulūb)
This proverb translates to ‘Bread and salt bind hearts.’ It signifies the importance of sharing food and hospitality, especially in Palestinian culture. This sweet semolina cake represents not just nourishment, but the bonds of family and friendship that are strengthened around the dining table.
As I prepare this semolina cake, I am reminded of my grandmother’s kitchen, where the aroma of baking sweets filled the air. She taught me the art of making this cake, emphasizing the love and care that goes into each step. Every time I bake this dessert, I feel her presence, and it brings back cherished memories of family gatherings. This recipe is not just a collection of ingredients; it is a piece of my heritage, a way to celebrate life’s special moments with those I love.
Equipment Needed
- Mixing bowl
- Baking dish
- Saucepan
- Whisk
- Knife
Cooking Techniques
Baking
Using dry heat in an oven to cook food evenly, creating a golden crust on the semolina cake.
Simmering
Cooking the syrup gently to dissolve the sugar without boiling it rapidly.
Serving Suggestions
- Serve with a cup of Arabic coffee or mint tea for a delightful experience.
Garnish Suggestions
- Top with shredded coconut or additional nuts for added texture and flavor.