The word Jibrin may not mean anything to you but mention Izz Caf\u00e9 on George Quay in Cork city and people\u2019s eyes light up.<\/p>\n
This little caf\u00e9, serving traditional Palestinian food, was originally opened in 2019 by Izzeddeen Alkarajeh and Ema Aburabi.<\/p>\n
They sought asylum in Ireland from a variety of challenging situations.\u00a0<\/p>\n
After a spell in Direct Provision, they eventually got their papers processed and were determined to contribute to the country that gave them refuge.<\/p>\n
Through the Society of Friends in Cork, they were introduced to Rupert Hugh-Jones who operates Farmers\u2019 Markets in both Mahon Point and Douglas.\u00a0<\/p>\n
With much encouragement and goodwill, they eventually set up a stall selling manaeesh za\u2019atar (flatbread), hummus and moutabal.\u00a0<\/p>\n
The response was overwhelmingly positive. On the first day, they sold out in just 2 hours.<\/p>\n
This encouraged them to follow their dream of opening a caf\u00e9.<\/p>\n
Izz, who has a bachelor\u2019s degree in computer science, is particularly passionate about coffee.\u00a0<\/p>\n
He longed to roast and blend and introduce customers to the Palestinian coffee they are now famous for. Izz Caf\u00e9 was opened a year to the day later on George\u2019s Quay in Cork city.<\/p>\n
Eman, who holds a diploma in interior design, cooked from scratch, the hauntingly delicious traditional Palestinian dishes that she had learned from her mother and grandmother\u2019s kitchen.<\/p>\n
Word spread, Corkonians flocked to get a taste of Eman\u2019s rich and comforting food, perfumed with fresh spices \u2013 za\u2019atar, sumac, citrus and extra virgin olive oil.\u00a0<\/p>\n
Both they and Izz Caf\u00e9 have become a beloved part of the Cork restaurant scene. They have since expanded their space in response to the growing demand.\u00a0<\/p>\n
Such a lovely story and now Habib, a talented, young refugee from Gaza who loves to cook has also joined Izz Caf\u00e9.<\/p>\n
They are actively involved in community-driven initiatives including fundraisers such as \u2018Coffee for Palestine\u2019 and \u2018One Plate for Palestine.\u2019<\/p>\n
But the most recent excitement is the publication of their first cookbook in which they share many of the Izz Caf\u00e9 favourites.\u00a0<\/p>\n
It\u2019s published by Blasta Books (#15 in the series) and entitled Jibrin. named for both Izz and Eman\u2019s now abandoned family homeland, Beit Jibrin in Palestine. How poignant is that?<\/p>\n
I\u2019m hoping to do an East Cork Slow Food event here at the Ballymaloe Cookery School with Izz Caf\u00e9 in the near future (they have recently been awarded the Best Middle Eastern restauarnt in Ireland).\u00a0<\/p>\n
I\u2019ll keep you posted, but meanwhile, seek out the original: Izz Caf\u00e9 on George\u2019s Quay in Cork city.<\/p>\n
Here are three recipes from the Jibrin cookbook to whet your appetite.<\/p>\n
Recipes Caf\u00e9 Izz’ Nabulsi Knafeh<\/h2>\n\nrecipe by:Darina Allen<\/b><\/span><\/p>\nNabulsi knafeh is a sweet, cheesy pastry layered with kataifi pastry, then soaked in aromatic sugar syrup.<\/p>\n<\/div>\n
\n![\"recipes](\"https:\/\/www.irishexaminer.com\/cms_media\/module_img\/9455\/4727516_1_articlelarge_Nabulsi_Knafeh_JIBRIN_1_.jpg\")
<\/p>\n<\/div>\n
\n\nIngredients<\/b><\/p>\n\n- \n
200g Nabulsi or Akkawi cheese, diced small, or grated mozzarella<\/p>\n<\/li>\n
- \n
500g frozen kataifi pastry<\/p>\n<\/li>\n
- \n
225g ghee or unsalted butter, melted, plus extra for greasing<\/p>\n<\/li>\n
- \n
2 tsp caster sugar<\/p>\n<\/li>\n
- \n
For the syrup:<\/strong><\/p>\n<\/li>\n- \n
400g caster sugar<\/p>\n<\/li>\n
- \n
240ml water<\/p>\n<\/li>\n
- \n
1 tbsp freshly squeezed lemon juice<\/p>\n<\/li>\n
- \n
1 tsp rosewater or orange blossom water (optional)<\/p>\n<\/li>\n
- \n
To decorate:<\/strong><\/p>\n<\/li>\n- \n
finely chopped pistachios<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
\nMethod<\/b><\/p>\n\n- \n
The Nabulsi or Akkawi cheese needs to have the salt removed, so put the diced cheese in a bowl, cover with cold water and soak for 15 minutes, then drain. Repeat this process every 15 minutes for 4 hours to remove the salt. Squeeze the diced cheese into even smaller pieces and set aside. Skip these steps if you\u2019re using grated mozzarella.<\/p>\n<\/li>\n
- \n
Preheat the oven to 180\u00b0C\/Gas Mark 4. This works best in a conventional oven, using the top and bottom heat. Grease a 30.5cm cake tin generously with melted ghee or butter. Knafeh is traditionally made in a copper tray because it conducts the heat so well, but this will work too.<\/p>\n<\/li>\n
- \n
Chop the frozen kataifi pastry into small pieces to make it easier to blend. Add it in batches to a food processor and pulse until it\u2019s a fine powder.<\/p>\n<\/li>\n
- \n
Put the pastry in a large bowl with most of the melted ghee or butter and the sugar. Use your hands to combine into a dough. Add more ghee or butter if needed to bring it together \u2013 it should hold together when you squeeze it.<\/p>\n<\/li>\n
- \n
Spread half of the dough over the base of the greased tin, making sure there are no gaps and pressing it down in a firm, even layer.<\/p>\n<\/li>\n
- \n
Scatter the cheese over the pastry base, keeping the edges clear. Scatter the rest of the dough on top, pressing it gently to flatten the surface.<\/p>\n<\/li>\n
- \n
Bake in the preheated oven for 35-40 minutes, until the cheese has melted and the top is golden and crisp.<\/p>\n<\/li>\n
- \n
Meanwhile, to make the syrup, put the sugar, water and lemon juice in a saucepan and bring to a boil, then reduce the heat and simmer for about 10 minutes, stirring to dissolve the sugar, until thickened. Stir in the rosewater or orange blossom water (if using). Set aside to cool.<\/p>\n<\/li>\n
- \n
Remove the knafeh from the oven and immediately pour the cooled syrup over it, then scatter over the pistachios to decorate. Let it soak for 10-15 minutes before serving.<\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n
\nRecipes Caf\u00e9 Izz’ Sumagiyya (Palestinian Sumac Stew)<\/h2>\n\nSumagiyya is a tangy Palestinian stew from Gaza, featuring slow-cooked meat with Swiss chard, tahini and subtle spices in a sumac-infused broth, which is what gives the stew its signature tartness.<\/p>\n<\/div>\n
\n![\"recipes](\"https:\/\/www.irishexaminer.com\/cms_media\/module_img\/9455\/4727519_1_articlelarge_Sumagiyya_JIBRIN_1_.jpg\")
<\/p>\n
\n\nPreparation Time<\/p>\n
\uf017<\/i> 2 hours 0 mins<\/span><\/p>\n<\/div>\n\nCooking Time<\/p>\n
\uf017<\/i> 1 hours 30 mins<\/span><\/p>\n<\/div>\n\nTotal Time<\/p>\n
\uf017<\/i> 3 hours 30 mins<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\nIngredients<\/b><\/p>\n\n- \n
For the sumac water:<\/strong><\/p>\n<\/li>\n- \n
100g whole dried sumac berries<\/p>\n<\/li>\n
- \n
720ml cold water<\/p>\n<\/li>\n
- \n
For boiling the meat<\/p>\n<\/li>\n
- \n
500g stewing beef or lamb, cut into bite-sized pieces<\/p>\n<\/li>\n
- \n
1 onion, quartered<\/p>\n<\/li>\n
- \n
2 bay leaves<\/p>\n<\/li>\n
- \n
sea salt and freshly ground black pepper<\/p>\n<\/li>\n
- \n
For the stew:<\/strong><\/p>\n<\/li>\n- \n
120ml olive oil, plus extra to serve<\/p>\n<\/li>\n
- \n
3 medium onions, finely diced<\/p>\n<\/li>\n
- \n
500g Swiss chard, finely chopped<\/p>\n<\/li>\n
- \n
1 x 400g tin of chickpeas, drained and rinsed<\/p>\n<\/li>\n
- \n
1 tsp mixed spice<\/p>\n<\/li>\n
- \n
60g plain flour<\/p>\n<\/li>\n
- \n
120ml tahini<\/p>\n<\/li>\n
- \n
For the daqqa (spice mix):<\/strong><\/p>\n<\/li>\n- \n
4 garlic cloves<\/p>\n<\/li>\n
- \n
1 tsp chilli flakes<\/p>\n<\/li>\n
- \n
1 tsp dried dill<\/p>\n<\/li>\n
- \n
1 tsp salt<\/p>\n<\/li>\n
- \n
To serve<\/p>\n<\/li>\n
- \n
warm pitta<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
\nMethod<\/b><\/p>\n\n- \n
Put the sumac berries in a bowl, cover with the cold water and soak for 2 hours.<\/p>\n<\/li>\n
- \n
Put the meat, onion and bay leaves in a large pot and cover with plenty of cold water. Bring to a boil, then reduce the heat and skim off any foam that appears on the surface. Add a little salt and pepper and simmer for 40 minutes, until the meat is cooked. Strain the broth into a bowl, then set the meat aside and keep the broth.<\/p>\n<\/li>\n
- \n
Pour the sumac berries and their soaking water into a separate saucepan and bring to a boil, then cook for 15 minutes. Strain the berries through a fine mesh sieve. Discard the berries and keep the sumac-infused water.<\/p>\n<\/li>\n
- \n
For the stew, heat the olive oil in a large pot on a medium heat. Add the diced onions and cook for 10 minutes, until completely soft.<\/p>\n<\/li>\n
- \n
To make the daqqa (spice mix) while the onions are cooking, crush the garlic, chilli flakes, dill and salt together until smooth. Stir the daqqa into the onions and cook for 1 minute, until fragrant.<\/p>\n<\/li>\n
- \n
Add the Swiss chard and stir until wilted, then add the boiled meat, chickpeas and mixed spice. Pour over the strained sumac water, making sure all the ingredients are fully covered. Stir well and simmer on a medium heat for 10 minutes. Gradually add the flour while stirring continuously until the mixture thickens, then stir in the tahini. Reduce the heat to low and cook for 10 minutes, stirring occasionally.<\/p>\n<\/li>\n
- \n
To serve, ladle the sumagiyya into serving bowls and let it cool completely. We leave it in the fridge overnight and eat it cold the next day, but it\u2019s often served at room temperature.<\/p>\n<\/li>\n
- \n
Drizzle a little olive oil over the top of each bowl and serve with warm pitta.<\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n
\nRecipes Caf\u00e9 Izz’ Basbousa (Middle Eastern Semolina Cake)<\/h2>\n\nBasbousa is a semolina cake drenched in sweet syrup, commonly infused with rosewater or orange blossom water and topped with almonds.<\/p>\n<\/div>\n
\n![\"recipes](\"https:\/\/www.irishexaminer.com\/cms_media\/module_img\/9455\/4727537_1_articlelarge_Basbouseh_JIBRIN_1_.jpg\")
<\/p>\n
\n\nPreparation Time<\/p>\n
\uf017<\/i> 35 mins<\/span><\/p>\n<\/div>\n\nTotal Time<\/p>\n
\uf017<\/i> 1 hours 10 mins<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\nIngredients<\/b><\/p>\n\n- \n
tahini or butter, for greasing the tin<\/p>\n<\/li>\n
- \n
200g caster sugar<\/p>\n<\/li>\n
- \n
240ml sunflower oil<\/p>\n<\/li>\n
- \n
240ml natural yogurt or sour cream<\/p>\n<\/li>\n
- \n
3 large eggs<\/p>\n<\/li>\n
- \n
1 tsp rosewater, orange blossom water or vanilla extract<\/p>\n<\/li>\n
- \n
360g medium semolina<\/p>\n<\/li>\n
- \n
2 tsp baking powder<\/p>\n<\/li>\n
- \n
1 tsp baking soda<\/p>\n<\/li>\n
- \n
a small pinch of salt<\/p>\n<\/li>\n
- \n
270g desiccated coconut<\/p>\n<\/li>\n
- \n
For the syrup:<\/strong><\/p>\n<\/li>\n- \n
300g caster sugar<\/p>\n<\/li>\n
- \n
240ml water<\/p>\n<\/li>\n
- \n
1 tbsp freshly squeezed lemon juice<\/p>\n<\/li>\n
- \n
1 tsp rosewater or orange blossom water (optional)<\/p>\n<\/li>\n
- \n
To decorate:<\/strong><\/p>\n<\/li>\n- \n
15 blanched almonds or desiccated coconut,<\/p>\n<\/li>\n
- \n
dried rose petals<\/p>\n<\/li>\n
- \n
flaked almonds and finely chopped pistachios<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
\nMethod<\/b><\/p>\n\n- \n
Preheat the oven to 180\u00b0C\/Gas Mark 4.<\/p>\n<\/li>\n
- \n
Brush the base and sides of a 23cm x 33cm baking tin with tahini (or grease with butter if you don\u2019t have tahini).<\/p>\n<\/li>\n
- \n
Put the sugar, oil, yogurt and eggs in a large bowl with the orange blossom water, rosewater or vanilla and whisk to combine.<\/p>\n<\/li>\n
- \n
Add the semolina, baking powder, baking soda and a small pinch of salt and whisk again. Finally, add the coconut. I like to use my hands to mix in the coconut to make sure it\u2019s really well combined.<\/p>\n<\/li>\n
- \n
Transfer to the prepared tin, then tap the tin on the counter a few times to make sure the batter is evenly distributed. Let it sit for 15 minutes to allow the semolina to absorb the moisture, which will help to firm up the cake.<\/p>\n<\/li>\n
- \n
Using the tip of a sharp knife, score the top of the batter into 15 diamond or square shapes.<\/p>\n<\/li>\n
- \n
Bake in the preheated oven for 30-35 minutes, until the cake has risen and turned golden and a skewer inserted into the centre comes out clean.<\/p>\n<\/li>\n
- \n
Meanwhile, to make the syrup, put the sugar and water in a saucepan over a medium heat. Stir until the sugar dissolves, then bring to a boil and add the lemon juice. Reduce the heat and simmer for 10 minutes, until slightly thickened. Remove the pan from the heat and add the rosewater or orange blossom water (if using). Set aside and keep warm \u2013 you don\u2019t want it to thicken as it cools.<\/p>\n<\/li>\n
- \n
As soon as the cake comes out of the oven, cut it all the way through along the score lines, then pour the syrup all over the top. Let it sit for 30 minutes to soak up the syrup.<\/p>\n<\/li>\n
- \n
It\u2019s traditional to put a whole almond in the middle of each portion of cake, but in the caf\u00e9, we omit this and instead decorate each slice with desiccated coconut, dried rose petals, flaked almonds and finely chopped pistachios.<\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n
recipe by:Darina Allen<\/b><\/span><\/p>\n Nabulsi knafeh is a sweet, cheesy pastry layered with kataifi pastry, then soaked in aromatic sugar syrup.<\/p>\n<\/div>\n Ingredients<\/b><\/p>\n 200g Nabulsi or Akkawi cheese, diced small, or grated mozzarella<\/p>\n<\/li>\n 500g frozen kataifi pastry<\/p>\n<\/li>\n 225g ghee or unsalted butter, melted, plus extra for greasing<\/p>\n<\/li>\n 2 tsp caster sugar<\/p>\n<\/li>\n For the syrup:<\/strong><\/p>\n<\/li>\n 400g caster sugar<\/p>\n<\/li>\n 240ml water<\/p>\n<\/li>\n 1 tbsp freshly squeezed lemon juice<\/p>\n<\/li>\n 1 tsp rosewater or orange blossom water (optional)<\/p>\n<\/li>\n To decorate:<\/strong><\/p>\n<\/li>\n finely chopped pistachios<\/p>\n<\/li>\n<\/ul>\n<\/div>\n Method<\/b><\/p>\n The Nabulsi or Akkawi cheese needs to have the salt removed, so put the diced cheese in a bowl, cover with cold water and soak for 15 minutes, then drain. Repeat this process every 15 minutes for 4 hours to remove the salt. Squeeze the diced cheese into even smaller pieces and set aside. Skip these steps if you\u2019re using grated mozzarella.<\/p>\n<\/li>\n Preheat the oven to 180\u00b0C\/Gas Mark 4. This works best in a conventional oven, using the top and bottom heat. Grease a 30.5cm cake tin generously with melted ghee or butter. Knafeh is traditionally made in a copper tray because it conducts the heat so well, but this will work too.<\/p>\n<\/li>\n Chop the frozen kataifi pastry into small pieces to make it easier to blend. Add it in batches to a food processor and pulse until it\u2019s a fine powder.<\/p>\n<\/li>\n Put the pastry in a large bowl with most of the melted ghee or butter and the sugar. Use your hands to combine into a dough. Add more ghee or butter if needed to bring it together \u2013 it should hold together when you squeeze it.<\/p>\n<\/li>\n Spread half of the dough over the base of the greased tin, making sure there are no gaps and pressing it down in a firm, even layer.<\/p>\n<\/li>\n Scatter the cheese over the pastry base, keeping the edges clear. Scatter the rest of the dough on top, pressing it gently to flatten the surface.<\/p>\n<\/li>\n Bake in the preheated oven for 35-40 minutes, until the cheese has melted and the top is golden and crisp.<\/p>\n<\/li>\n Meanwhile, to make the syrup, put the sugar, water and lemon juice in a saucepan and bring to a boil, then reduce the heat and simmer for about 10 minutes, stirring to dissolve the sugar, until thickened. Stir in the rosewater or orange blossom water (if using). Set aside to cool.<\/p>\n<\/li>\n Remove the knafeh from the oven and immediately pour the cooled syrup over it, then scatter over the pistachios to decorate. Let it soak for 10-15 minutes before serving.<\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n Sumagiyya is a tangy Palestinian stew from Gaza, featuring slow-cooked meat with Swiss chard, tahini and subtle spices in a sumac-infused broth, which is what gives the stew its signature tartness.<\/p>\n<\/div>\n Preparation Time<\/p>\n \uf017<\/i> 2 hours 0 mins<\/span><\/p>\n<\/div>\n Cooking Time<\/p>\n \uf017<\/i> 1 hours 30 mins<\/span><\/p>\n<\/div>\n Total Time<\/p>\n \uf017<\/i> 3 hours 30 mins<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n Ingredients<\/b><\/p>\n For the sumac water:<\/strong><\/p>\n<\/li>\n 100g whole dried sumac berries<\/p>\n<\/li>\n 720ml cold water<\/p>\n<\/li>\n For boiling the meat<\/p>\n<\/li>\n 500g stewing beef or lamb, cut into bite-sized pieces<\/p>\n<\/li>\n 1 onion, quartered<\/p>\n<\/li>\n 2 bay leaves<\/p>\n<\/li>\n sea salt and freshly ground black pepper<\/p>\n<\/li>\n For the stew:<\/strong><\/p>\n<\/li>\n 120ml olive oil, plus extra to serve<\/p>\n<\/li>\n 3 medium onions, finely diced<\/p>\n<\/li>\n 500g Swiss chard, finely chopped<\/p>\n<\/li>\n 1 x 400g tin of chickpeas, drained and rinsed<\/p>\n<\/li>\n 1 tsp mixed spice<\/p>\n<\/li>\n 60g plain flour<\/p>\n<\/li>\n 120ml tahini<\/p>\n<\/li>\n For the daqqa (spice mix):<\/strong><\/p>\n<\/li>\n 4 garlic cloves<\/p>\n<\/li>\n 1 tsp chilli flakes<\/p>\n<\/li>\n 1 tsp dried dill<\/p>\n<\/li>\n 1 tsp salt<\/p>\n<\/li>\n To serve<\/p>\n<\/li>\n warm pitta<\/p>\n<\/li>\n<\/ul>\n<\/div>\n Method<\/b><\/p>\n Put the sumac berries in a bowl, cover with the cold water and soak for 2 hours.<\/p>\n<\/li>\n Put the meat, onion and bay leaves in a large pot and cover with plenty of cold water. Bring to a boil, then reduce the heat and skim off any foam that appears on the surface. Add a little salt and pepper and simmer for 40 minutes, until the meat is cooked. Strain the broth into a bowl, then set the meat aside and keep the broth.<\/p>\n<\/li>\n Pour the sumac berries and their soaking water into a separate saucepan and bring to a boil, then cook for 15 minutes. Strain the berries through a fine mesh sieve. Discard the berries and keep the sumac-infused water.<\/p>\n<\/li>\n For the stew, heat the olive oil in a large pot on a medium heat. Add the diced onions and cook for 10 minutes, until completely soft.<\/p>\n<\/li>\n To make the daqqa (spice mix) while the onions are cooking, crush the garlic, chilli flakes, dill and salt together until smooth. Stir the daqqa into the onions and cook for 1 minute, until fragrant.<\/p>\n<\/li>\n Add the Swiss chard and stir until wilted, then add the boiled meat, chickpeas and mixed spice. Pour over the strained sumac water, making sure all the ingredients are fully covered. Stir well and simmer on a medium heat for 10 minutes. Gradually add the flour while stirring continuously until the mixture thickens, then stir in the tahini. Reduce the heat to low and cook for 10 minutes, stirring occasionally.<\/p>\n<\/li>\n To serve, ladle the sumagiyya into serving bowls and let it cool completely. We leave it in the fridge overnight and eat it cold the next day, but it\u2019s often served at room temperature.<\/p>\n<\/li>\n Drizzle a little olive oil over the top of each bowl and serve with warm pitta.<\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n Basbousa is a semolina cake drenched in sweet syrup, commonly infused with rosewater or orange blossom water and topped with almonds.<\/p>\n<\/div>\n Preparation Time<\/p>\n \uf017<\/i> 35 mins<\/span><\/p>\n<\/div>\n Total Time<\/p>\n \uf017<\/i> 1 hours 10 mins<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n Ingredients<\/b><\/p>\n tahini or butter, for greasing the tin<\/p>\n<\/li>\n 200g caster sugar<\/p>\n<\/li>\n 240ml sunflower oil<\/p>\n<\/li>\n 240ml natural yogurt or sour cream<\/p>\n<\/li>\n 3 large eggs<\/p>\n<\/li>\n 1 tsp rosewater, orange blossom water or vanilla extract<\/p>\n<\/li>\n 360g medium semolina<\/p>\n<\/li>\n 2 tsp baking powder<\/p>\n<\/li>\n 1 tsp baking soda<\/p>\n<\/li>\n a small pinch of salt<\/p>\n<\/li>\n 270g desiccated coconut<\/p>\n<\/li>\n For the syrup:<\/strong><\/p>\n<\/li>\n 300g caster sugar<\/p>\n<\/li>\n 240ml water<\/p>\n<\/li>\n 1 tbsp freshly squeezed lemon juice<\/p>\n<\/li>\n 1 tsp rosewater or orange blossom water (optional)<\/p>\n<\/li>\n To decorate:<\/strong><\/p>\n<\/li>\n 15 blanched almonds or desiccated coconut,<\/p>\n<\/li>\n dried rose petals<\/p>\n<\/li>\n flaked almonds and finely chopped pistachios<\/p>\n<\/li>\n<\/ul>\n<\/div>\n Method<\/b><\/p>\n Preheat the oven to 180\u00b0C\/Gas Mark 4.<\/p>\n<\/li>\n Brush the base and sides of a 23cm x 33cm baking tin with tahini (or grease with butter if you don\u2019t have tahini).<\/p>\n<\/li>\n Put the sugar, oil, yogurt and eggs in a large bowl with the orange blossom water, rosewater or vanilla and whisk to combine.<\/p>\n<\/li>\n Add the semolina, baking powder, baking soda and a small pinch of salt and whisk again. Finally, add the coconut. I like to use my hands to mix in the coconut to make sure it\u2019s really well combined.<\/p>\n<\/li>\n Transfer to the prepared tin, then tap the tin on the counter a few times to make sure the batter is evenly distributed. Let it sit for 15 minutes to allow the semolina to absorb the moisture, which will help to firm up the cake.<\/p>\n<\/li>\n Using the tip of a sharp knife, score the top of the batter into 15 diamond or square shapes.<\/p>\n<\/li>\n Bake in the preheated oven for 30-35 minutes, until the cake has risen and turned golden and a skewer inserted into the centre comes out clean.<\/p>\n<\/li>\n Meanwhile, to make the syrup, put the sugar and water in a saucepan over a medium heat. Stir until the sugar dissolves, then bring to a boil and add the lemon juice. Reduce the heat and simmer for 10 minutes, until slightly thickened. Remove the pan from the heat and add the rosewater or orange blossom water (if using). Set aside and keep warm \u2013 you don\u2019t want it to thicken as it cools.<\/p>\n<\/li>\n As soon as the cake comes out of the oven, cut it all the way through along the score lines, then pour the syrup all over the top. Let it sit for 30 minutes to soak up the syrup.<\/p>\n<\/li>\n It\u2019s traditional to put a whole almond in the middle of each portion of cake, but in the caf\u00e9, we omit this and instead decorate each slice with desiccated coconut, dried rose petals, flaked almonds and finely chopped pistachios.<\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/div>\n\n
\n
Recipes Caf\u00e9 Izz’ Sumagiyya (Palestinian Sumac Stew)<\/h2>\n
<\/p>\n\n
\n
Recipes Caf\u00e9 Izz’ Basbousa (Middle Eastern Semolina Cake)<\/h2>\n
<\/p>\n\n
\n