Mannik with kefir in Lebanese
6 servings
60 minutes
Kefir semolina cake is a delicate and airy pie that combines Eastern tradition with simplicity in preparation. This recipe comes from Lebanon, where semolina is widely used in desserts. Thanks to the kefir, the dough becomes soft and rich, while the addition of baking soda activated with vinegar gives it lightness. The cake has a pleasant sweetness, moderate moisture, and a tender texture that literally melts in your mouth. The golden crust gives it an appetizing appearance, while powdered sugar highlights its sweetness. It can be served with fragrant tea or coffee and complemented with fruits or honey. An ideal choice for a cozy family tea time or festive table.
1
Pour semolina into a bowl and add kefir to it.
- Semolina: 1 glass
- Kefir: 1 glass
2
Thoroughly mix these ingredients. Let the grains absorb the liquid for half an hour for fluffiness and looseness.
3
It's better to preheat the oven to 160–170 degrees. Start mixing the eggs and sugar (whisk with the yolk). Use a whisk or blender.
- Chicken egg: 2 pieces
- Sugar: 150 g
4
Combine semolina soaked in kefir with beaten eggs. Mix thoroughly until smooth.
5
Add baking soda mixed with vinegar. Stir again.
- Soda: 1 teaspoon
- Vinegar: 1 teaspoon
6
Grease the baking pan with oil and sprinkle with semolina. Pour in the dough. Place the filled pan in the oven for 30-40 minutes.
7
During baking, do not constantly open the oven door, otherwise the manna will be dense instead of fluffy.
8
When a golden crust appears, you can turn off the oven and take out the manna.
9
Sprinkle the surface of the semolina cake with powdered sugar.
- Powdered sugar: to taste