During the month of Ramadan it is customary to eat two essential meals per day, the pre-dawn suhoor and the evening meal iftar. People visit friends, neighbors, and family for iftar, when sweets are traditionally eaten. This recipe replaces cane sugar with carob molasses and is a version of a traditional iftar treat.
3 cups semolina flour
3 cups white whole wheat flour
2 teaspoons baking powder
2 teaspoons ground anise seed
1 teaspoon vanilla
1 cup canola oil
1½ cups water
1½ cups carob molasses
2 tablespoons tahini (sesame paste)
Sesame seeds, slivered almonds or pine nuts to garnish
Recipe and photo courtesy of Al Wadi Al Akhdar
td says: This recipe has captured my attention, but I don’t know what size pan to use.
Hannah-Oldways says: Although this recipe doesn’t specify a pan size, a 9×13 inch pan may work well.
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