help, please, with pan size for Shiamali

[Guest guest]

My neighbor gave me a recipe for Semolina cakes aka " Shiamali "

which she says is delicious but she can no longer remember the size

pan she baked them in nor the temperature of the oven. This is the

recipe:

 

For cake mixture:

2 cups semolina

1 cup sugar

1 cup yoghurt

1/2 cup corn oil

1/2 teaspoon baking powder

1/2 teaspoon vanilla powder

1/2 cup rose water

1/4 cup blanched chopped almonds

 

Put semolina in bowl and mix with oil. Add all ingredients

except almonds and mix well. Pour mixture into a greased

(WHAT SIZE?) tray, sprinkle with almonds and place the tray

in the oven on medium (what temperature in fahrenheit) heat

to bake for about an hour until golden brown. Remove tray

from the oven to cool. In the meantime boil on low heat, the water,

sugar, and lemon juice for about 10 minutes:

 

For the syrup:

1 cup sugar

1 cup water

1 teaspoon lemon juice

 

While cake is still warm cut into small triangular or rectangular pieces and

cover with syrup.

 

I have everything I need to make this cake except the pan type and size and

the temperature of the oven. I'd love to make this for my two daughters and

son-in-law who will be arriving the nineteenth of this month and staying till

sometime in January.

 

Laurel

[Guest guest]

Semolina cakes in the middle east are either airy and thick, or dense

and thin, Laurel. But given you are calling the recipe Shiamali, is

your neighbor from Cypress? Help us narrow down the cuisine and we

probably have a recipe for it (LOVE semolina and yogurt cake!)

Chupa

 

 

> My neighbor gave me a recipe for Semolina cakes aka " Shiamali "

I have everything I need to make this cake except the pan type and size

and the temperature of the oven.

> Laurel

>

[Guest guest]

Neighbor lived in Cypress for several years. I believe the cake is supposed

to be dense and thin. I'd love to try an airy and thick one as well.

I want both because I'm filled with greed. Right now I am. Not always.

 

Laurel

 

At 01:53 PM 12/15/2007, you wrote:

 

>Semolina cakes in the middle east are either airy and thick, or dense

>and thin, Laurel. But given you are calling the recipe Shiamali, is

>your neighbor from Cypress? Help us narrow down the cuisine and we

>probably have a recipe for it (LOVE semolina and yogurt cake!)

>Chupa