In a large bowl, combine the flour, cocoa powder, salt, baking powder, baking soda and sugar. Whisk well till there are no clumps.
In a separate bowl, mix together the flax seeds, hot water, debs kharrub, oil, instant coffee and apple cider vinegar. Whisk well until the oil is incorporated.
Pour the liquid mixture into the flour mixture and mix well until no dry spots remain, and the batter is nice and smooth. Crumble the halawa into the cake batter (optional).
Take your cake pan (can be a deep circular pan or a square pan) and use one spoonful of your tahini paste to grease the pan, making sure to get all the edges. Pour the batter into the pan. Drizzle the remaining tahini paste on top of the cake batter. Using a toothpick, you can create a swirl pattern.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and cool completely before slicing and serving. This cake is best served with rakwet ahweh (Turkish coffee) and a side of fruit. Sahtain!
Debs b tahini chocolate cake. (Credit: Nima Salha/Illustration by Jaimee Lee Haddad/L'Orient Today)
Jaimee Lee Haddad, usually a graphic designer, loves spending her free time in the kitchen. She shares with us a series of tasty, colorful and easy-to-make recipes.
With Lent and Ramadan overlapping this year, L'Orient Today is in the kitchen bringing you five vegetarian recipes that work for both your stomach and your wallet.
This dessert takes the best of both worlds, the very American decadent chocolate cake, and the very baladi debs b tahini (carob molasses mixed with tahini), to create something truly unique. This cake also uses two of Mesopotamia’s oldest domesticated crops, sesame and flax seeds, as well as the indigenous carob tree, which families in Lebanon have been processing into molasses for centuries.
Jaimee Lee Haddad, usually a graphic designer, loves spending her free time in the kitchen. She shares with us a series of tasty, colorful and easy-to-make recipes.
With Lent and Ramadan overlapping this year, L'Orient Today is in the kitchen bringing you five vegetarian recipes that work for both your stomach and your wallet.
This dessert takes the best of both worlds, the very American decadent chocolate cake, and the very baladi debs b tahini (carob molasses mixed with tahini), to create something truly unique. This cake also uses two of Mesopotamia’s oldest domesticated crops, sesame and flax seeds, as well as the indigenous carob tree, which families in Lebanon have been processing into molasses for centuries.
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Offer sent. We hope to welcome you among our subscribers.
Would you like to support L’Orient Today?
Lebanon is in danger of collapse. We need you more than ever. By supporting us, you will allow us to continue to fulfill our mission and provide you with continuous, independent, quality information.
