A sticky and sweet dessert from Lebanon, these decadent cakes made of coarse semolina are so simple to make that you can easily end up with more than enough to tide you through waves after waves of Eid visitors. By soaking the cakes in sugar syrup then topping them off with almonds or shaved coconut, you’ll be sure to get cakes that are not only rich but moist and full of texture as well! These desserts are delicious both warm or cold so you can make them ahead of time and serve once your guests arrive.
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