Safra – Libyan Semolina And Date Cake

Even Christians who refuse to indulge personally in sinful sexual activity often watch movies and shows, read books and articles, and visit Internet sites that highlight, display, promote, or make light of sexual immorality. It’s as if we’ve said to the world, “We’re not going to do what you do, but we will gladly entertain ourselves by watching you.” It’s sick, isn’t it, this tendency that brings delight to us when we observe others in sexual sin?

David Platt

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish	Cakes, Jewish, Libyan	8	Servings

INGREDIENTS

3	T	Oil
1 1/2	lb	Pitted dates, chopped
1	t	Ground cinnamon
1/8	t	Ground cloves
2	lb	Semolina, cream of wheat
		4 cups
1	lb	Sugar, 2 cups
2	t	Baking powder
1	c	Corn oil
3/4	c	Water
		Blanched almonds or whole
		cloves for garnish
1	c	Sugar
1/2	c	Water
1	c	Honey
		Juice of 1 lemon, 2 to 3
		tablespoon

INSTRUCTIONS

Put the oil and dates in a heavy skillet and cook over low heat,
stirring continuously, for about 20 minutes, or until a thick paste
has formed. Remove skillet from the heat and stir in the cinnamon and
cloves. Cool the paste. Mix cake ingredients except the almonds or
cloves together into a thick batter. Put half of the batter into a
cake tin 12 x 12 in., or 12 x 16 in. Put in the date filling,  pressing
it into the corners of the tin so that it covers the batter.  Pour in
the balance of the batter and smooth out the surface. Score  the top of
the cake, not too deeply, in 2- in. diamond shapes or  square pieces.
Put 1 blanched almond in the center of each diamond or  press 1 whole
clove into each piece, with the stem down. Put the cake  tin into the
center of the oven so that it bakes evenly, and bake in  a 350 degree
F. oven for 45 minutes. Put all syrup ingredients into a  pan and
simmer over low heat for 10 minutes, stirring frequently.  When the
cake is removed from the oven, pour the hot syrup over the  top and
allow it to be absorbed. Let the cake stand at room  temperature for
1/2 day before eating.  Recipe by: Copeland Marks -- Sephardic Cooking
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on
Feb 04, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 750 Calories From Fat: 51 Total Fat: 5.7g Cholesterol: 0mg Sodium: 177.9mg Potassium: 639.6mg Carbohydrates: 185.3g Fiber: 7.6g Sugar: 171g Protein: 2.8g

[Jesus Christ’s] zeal never degenerated into passion, nor His constancy into obstinacy, nor His benevolence into weakness, nor His tenderness into sentimentality. His unworldliness was free from indifference and unsociability, His dignity from pride and presumption, His affectability from undue familiarity, His self-denial from moroseness, His temperance from austerity. He combined child-like innocency with manly strength, absorbing devotion to God with untiring interest in the welfare of man, tender love to the sinner with uncompromising severity against sin, commanding dignity with winning humility, fearless courage with wise caution, unyielding firmness with sweet gentleness!

Philip Schaff