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Home » Middle Eastern

Palestinian Mekarkama

Published: Oct 27, 2015 · Modified: Dec 13, 2022 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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An ancient Palestinian dessert, colorful and fragrant.
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Bored of your everyday breakfast, spice up your morning - or afternoon as well - with this fragrant and unique turmeric cake.

Turmeric cake squares on a white plate.

I have to admit that I was very skeptical and very cautious when I first tried my hands in this dessert, I had no previous experience with it and I had no idea how well it will turn out to be as I could not imagine how well all these flavors do when combined.

The name was so strange to me and I did not know what could be behind this dessert, but to my surprise when I told my husband about the name he told me it must have a lot of turmeric in it!! - as turmeric means korkom in Arabic - clever guy 🙂

When I took the first bite of this, you could not miss the big smile on my face as I really closed my eyes to enjoy this aromatic cake in peace. This cake brought back memories of a bread called "Mahlab" that I used to get from Egypt and I did not find a recipe for till now but I am determined to keep trying.

A fork holding a piece of turmeric cake.

The combination of fennel, turmeric, anise and nigella (blackseed) seeds is out of this world which gives this cake its uniqueness and will make you feel fresh.

I am going to do everything in my power to convince you to make this aromatic cake. Specially if you have an adventurous spirit that is willing to try new flavors from new cultures, I highly recommend it for you so go make it :).

Turmeric cake mekarkama on a white plate.

Al Mekarkama

An ancient Palestinian dessert, colorful and fragrant.
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Author: Amira

Ingredients

  • 1 c semolina.
  • 2 c AP flour.
  • ½ c olive oil.
  • 2 Tbs sesame seeds.
  • ½ Tbs fennel seeds.
  • ½ Tbs anise seeds.
  • 1 ½ teaspoon black seeds(Nigella seeds).
  • 2 teaspoon turmeric.
  • 1 teaspoon baking powder.
  • 1 Tbs dry yeast.
  • 1 Tbs sugar.
  • 1 c warm water.

Instructions

  • Mix all the ingredient sup to the baking powder until all the flour and semolina is incorporated.
  • Leave it to rest for 30 minutes.
  • Add the yeast, sugar and water mixing very well until you get a soft dough.
  • Spread the dough evenly and cut diamond shapes. Cover and let it rise for 1 hour.
  • Prepare the oven dish by brushing with oil or butter.
  • In a 350F pre heated oven, bake for 20-30 minutes until it is no longer doughy.
  • Drizzle with simple syrup and serve, Enjoy!!
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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Comments

  1. Lana

    April 07, 2021 at 12:44 am

    Is there a need to leave it aside for the yeast to work and rise before baking?

    Reply
    • Amira

      April 11, 2021 at 9:18 pm

      Lana, thank you for spotting that. Has been fixed.

      Reply
  2. Emma Carr

    January 26, 2021 at 3:32 pm

    Hi, thank you so much for this recipe, I'm just starting to make it this very second! I realized though that there is no mention of a pan size, or perhaps I'm just missing where it says what size?

    Reply
    • Amira

      January 26, 2021 at 4:49 pm

      Hello Emma, it is a 13x9 pyrex pan.

      Reply
  3. Jocelyn

    April 01, 2018 at 5:01 pm

    Your recipe lists "black seeds." "Are you referring to black sesame seeds or nigella? Thanks

    Reply
    • Amira

      April 01, 2018 at 5:58 pm

      Jocelyn, I meant Nigella. We usually call it black seed in Middle East. Sorry for the confusion will fix that.

      Reply
      • Jocelyn

        April 01, 2018 at 8:44 pm

        Thank you!

        Reply
  4. Henna

    November 12, 2015 at 12:50 pm

    This is such an interesting combination of spices and flavors!

    Reply
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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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