Arabic Flavors

[ALTAF]

Girss Okaili: A traditional delicios kuwaiti cake. Like the picture, get the recipe

Edited August 27, 2005 by ALTAF (log)

[Abra]

That looks beautiful and delicious. I'm looking forward to giving it a try. Would you used roasted or unroasted tahini?

[ALTAF]

Hi Abra,

I think it's unroasted tahini, because it's not mentioned on th label of the tahini. If it's difficult to find, you can use grease with butter or shortining.

Happy Baking

[Swisskaese]

It looks very good. I will have to try this.

What is brown flour? Is it whole wheat?

[ALTAF]

Hi Swisskaese, Yes i think my grandmother meant whole wheat flour.

[Abra]

We can easily find both roasted and unroasted tahini, so I'll try it with the unroasted. I'm thinking maybe whole wheat pastry flour would work here.

[K8memphis]

I can almost smell it through the computer screen, the pictures look so good. Thanks for posting this!

[SuzySushi]

I would think it's unroasted tahini. A Lebanese friend of mine uses tahini to grease the pan for her semolina cake; it makes a wonderful difference in the flavor.

[piazzola]

Thank you ALTAF

The cake loos tempting