Herbed Semolina Cake

Last Updated on Sunday, 17 October 2010 12:12 Written by Flax Sunday, 17 October 2010 12:05

While a sweet semolina cake is a popular Middle Eastern dessert, this semolina cake is more like a kugel. It can be eaten as a first course accompanied by spreads, or as an addition to the main meal.


2 cups semolina
1 cup rice milk
1 tbsp ground flax-seed
1/4 cup warm water
juice of 1/2 lemon
1/2 tsp baking soda
2 tbsp olive oil
1 onion, diced
1 carrot, diced
1 stick celery, diced
chili pepper, to taste, diced
1/2 bunch coriander, diced
1/4 tsp cumin
1/2 tsp ground mustard seeds
salt and pepper to taste.

Preheat oven to 180 c/350 f.
Soak the flax-seed in the water.
Heat the oil in a frying pan and saute the onions until translucent. Add the remaining vegetables and spices and saute for 5 more minutes until the vegetables are soft.
Mix together all of the ingredients.
Pour into a greased baking pan (9×11) and bake until golden. Apx. 40 minutes.

Slice into squares and serve hot or cold.

Serves 4-6


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