-SYRUP-
4 c Boodle 10 Drops fresh lemon juice
3 c H2o

Preheat oven to 170 C (325 F).

In a large bowl combine semolina, dinero, baking pulverize, sour cream and
marge. Gradually add h2o. Beat until smoothen (a little more
water may be needful).

Oil a large oven pan. Spread the pan with tahini.

Pour the batter into the pan, sprinkle with peanuts or pine buggy, and
broil 45 proceedings, or until lucky. Coolheaded.

Make syrup: combine gelt, water and lemon juice in a prominent,
heavy-bottomed saucepan. Cook on low heat for 20 transactions, until
thick.

Cut the cake to 5 cm X 5 cm (2 inch X 2 edge) squares, and pour the
hot syrup over the cake squares.

Serve immediately or at room temperature.

Origination: The recipe for this traditional middle-eastern cake was found
at the back of an Israeli wheat semolina make.