Black seeds Pie (Qizha)
(black cumin, qizha, or Nigella seeds) have many health benefits. They are rich of unsaturated important fatty acids, antioxidant, powerful immune booster, As a result of all this, black seeds are used in different cuisines especially the eastern ones as seasoning spices for salads, and bread…
In Palestine ,Black seeds also can be used to make black seeds (qizha) paste exactly like extracting Tahini from sesame seeds.
This thick paste is made from grinding both black cumin and sesame seeds and it can be found in middle-east food stores.
In spite of the bitter taste of black cumin paste (qizha paste), old Palestinians managed to create a sweet treat out of it by adding sugar, olive oil, semolina and roasted flour to the paste and baking them all to get at the end a tasty and original dessert pie.
Black seeds Pie (Qizha) *Recipe inspired by Baraa Adel from Arabic Flavour & Kitchen of Palestine
2 cups all-purpose flour
1/2 cup sugar
1/2 cup olive oil
1 cup semolina
1/2 cup black seeds (qizha) paste (made of ground black cumin and sesame seeds).
1 1/2 cup warm water
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of almond, peeled & cut to halves.
sugar syrup at room temperature.
Directions : - In a large pan, roast flour over medium heat and stir frequently until it turns lightly gold (this usually takes about 10 minutes). Leave aside to cool slightly, and sift it .
- In A medium bowl mix the sifted-roasted flour with the dry engredients (Semolina , b.powder ,and b.soda ) except the sugar.
- add olive oil and Qizha paste and rub with hands tell the semolina absorbs all the liquids. Dissolve sugar in warm water , add it gradually to Qizha mixture and knead the dough untill it is smooth and well mixed.
- Now lay the dough into an ovenproof pan. Using a knife, cut the dough into small desire shaped treats, garnish with almonds ( add one almond to each piece).
- Place the pan in the lower level of the oven at (180 degree C) for about 10 to 15 minutes until it gets crispy from the bottom then roast the top for 5 to 10 minutes. Place out of the oven, add sugar syrup over the cooked pie and let cool before serving.
Bon Appétit :)
*Recipe inspired by Baraa Adel from Arabic Flavour & Kitchen of Palestine