How to Make Coconut Semolina Pastry: Mouraba’at Joz El-Hind

  • on June 26, 2018
  • 443 Views

Mouraba’at Joz El-Hind

A Recipe of 3 g fat only per portion

 

They are light, they are delicious, and they are easy to make, with this low-fat recipe! We call them Mouraba’at Joz El-Hind (Coconut Squares) for no other reason than they are presented cut in small squares. It’s most probably to differentiate them from our other coconut semolina pastry with a more romantic or evocative name.

I must say, most of our desserts and pastries carry poetic names. Our forefathers must have missed musing with this one despite its deliciousness. 🙂

On a more serious note, this recipe is low-fat, with 3 g fat only per portion. It is super easy to prepare… in 15 minutes!

It is made from fine semolina flour, Ashta Cream, Shredded Coconuts, Eggs, and Baking Powder, with a hint of vanilla. We pour Lebanese Syrup all over after the baking is complete for a moisten texture.

You will need to refer to my recipes of Ashta Cream and the Lebanese Syrup for this recipe.

To your Good Health! Enjoy!

Lebanese Mouraba'at Coconut Pastry

Low-Fat: 3 g only and 30 mg Cholesterol per piece.

Course Dessert, Snack
Cuisine Lebanese
Keyword Ashta Cream Dessert, Baking Powder, Coconut, Lebanese Pastry, Lebanese Syrup, Low-Fat, Powder Milk, Semolina Flour, Vanilla
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 pieces

Ingredients

  • 1 cup Fine Semolina Flour
  • 2 tsps Baking Powder
  • 3 tbsps Powder Milk Low-Fat
  • 2 Eggs
  • 1 tsp Vanilla Powder
  • 1 cup Shredded Coconut
  • 1 cup Water
  • 1 tbsp Vegetable Oil
  • 1 cup Lebanese Syrup

Tools

  • Electric Mixer or Food Processor
  • Non-Stick Baking Pan: 20 cm x 30 cm

Instructions

  1. Mix the Semolina flour with Baking Powder and set aside.

    In a food processor (or mixer), at the highest speed, whisk the eggs with the vanilla powder for one minute.

    Mix well the Powder Milk with the water, and pour it in the running mixer. Follow gradually with the shredded coconuts and the flour mixture (above), and keep whisking to get a homogeneous dough.

  2. Lightly and evenly, sweep the baking pan with some oil, and pour on the dough mixture. Use a tablespoon to spread it all well and evenly.

    Bake in your preheated oven for 30 minutes or until completed.

    Remove from oven, and at once, while the cake is hot, pour the syrup all over for the cake to absorb it all. Set aside to cool at room temperature.

    Cut the cake into 12 equal squares. Serve cold and enjoy them!

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