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By
Leanne KitchenAbstract
These easily-made cakes (you just stir everything together) are typical of sweets found in the cuisines of the Middle East and Eastern Mediterranean, where ground nuts (pistachios, almonds, walnuts) and semolina are widely used. Their slightly gritty texture works beautifully with the infused sugar syrup, another common feature of cakes from that part of the world. Be sure to use coarse semolina not semolina - or durum wheat - flour, which is used for making pasta.