I just realized that there are analogues of our manna in almost all cuisines of the world. moreover, we treat our own manna with a note of contempt - it is not a dessert, not a delicacy, but… mannik. that says it all. Despite the fact that manna is a pie, many associate it with semolina, which was fed in childhood.
Somehow they discussed the pies, so a relative admitted - at the word "mannik" he sees a plate of porridge with melted lump of butter and smells the school canteen that they had at school, to put it mildly, specific.
I will not say that our domestic manna evokes especially tender feelings in me, but this pie is delicious.
And if you cook an Egyptian, say, a variant of manna, and do not call it a manna, then they will start to admire it at all.
So, we take:
One glass of flour, sugar, semolina (take grade T), coconut, milk, vegetable oil.
Already immediately resembles the recipe of our manna, domestic, only a little more ingredients, right? Then further... A glass of milk can be replaced with a glass of kefir or even fatty natural yogurt.
You will also need three eggs, a bag of vanilla sugar, and a bag of baking powder for the dough. Well, a pinch of salt.
And for syrup - a glass of sugar, two glasses of water and lemon or lime juice - to taste. You can add rum or cognac or limoncello there - as you like, but then it will not turn out quite authentic.
How we cook:
We mix all the ingredients for the dough with a whisk - first, loose, so that the coconut is distributed normally, that is, flour, semolina, sugar, coconut, baking powder, vanilla and salt.
Then we mix in a glass of milk, kefir or yogurt, vegetable oil, and three eggs (they must first be beaten).
Pour the mixture into a mold, send it to an oven preheated to 160-170 degrees until a crust appears - this is about 25 minutes.
While the cake is baking, we cook the syrup: bring two glasses of water to a boil, add sugar there and pour in the juice, after which we boil a little.
When the pie itself is ready, pour it with syrup directly on the baking sheet and leave it until it is completely absorbed and cooled.
It turns out a crumbly, very tasty dessert.
Shl. You can, by the way, take nuts and decorate the top of the pie with them before baking.