Lemongrass with semolina. Lemon mannik on kefir

Ingredients

• semolina - 200 g;
• kefir - 1.5 cups;
• butter - 100 g;
• sugar - 1 glass;
• eggs - 2 pcs.;
• lemon with zest - ½ pcs.;
• baking powder - 1 tsp;
• soda - ½ tsp;
• vanillin - 1 g;
• salt - a pinch.

Cooking time: 3 hours, of which 2 hours for infusion and swelling of semolina.

Yield: approximately 10 servings.

Mannik on kefir will not be able to surprise suddenly arriving guests, since, despite the ease of preparation and the absolute availability of ingredients, this is a rather costly baking in terms of total time. However, you may well pamper your sweet-toothed household members if you stock up on a bit of patience.

How to cook an unusual mannik with lemon on kefir?

To begin with, it is necessary to pour semolina into a bowl, add kefir to it and, after mixing well, leave the resulting mass to swell for a period of 30 minutes to 2 hours. The more the mixture is infused, the better, in the end, it will bake and the more magnificent our mannik will be.

After the specified time, in a second bowl, grind the butter with a fork, previously brought to room temperature.

Add sugar to the butter and rub everything together.

It is necessary to add eggs to the creamy mass, salt a little, add baking powder, soda, vanillin, then mix well and beat the resulting mixture.

Grind half of the lemon, along with the zest, with a blender to a puree state.

Combine the swollen semolina with the second mixture, put lemon puree there, mix well and beat the resulting dough with a whisk or fork.

Pour the dough into a mold lined with parchment paper or greased with butter. Top with thinly sliced ​​lemon slices.

Bake mannik for 30-40 minutes in an oven preheated to 180 degrees. The readiness of baking should be checked with a toothpick: if it remains dry, then our lemon kefir mannik is ready! Cut the finished mannik into portioned pieces, if desired, you can decorate with powdered sugar, and when serving, you can pour over syrup or sour cream. Lemon mannik prepared according to this recipe has a completely unique fresh taste and bright aroma. Enjoy your meal!

Lemon mannik on kefir

Cooking time: 1 hour

A delicious and delicate dessert with a citrus aroma - lemon mannik on kefir - will become a favorite family treat. The pie is prepared with lemon (only zest is needed), baked in the oven for no more than an hour.

The main feature of the dish is the absence of flour in the composition. If you follow the recipe step by step, you can quickly and easily bake a delicious and satisfying pie.

General information about the dish

• preparation - 10 minutes;
• cooking - 40 minutes;
• exposure - 10 minutes.

Ingredients

• Kefir - 500 ml
• Semolina - 3 cups
• Chicken egg - 1 pc.
• Sugar - 1 cup
• Lemon - 1 pc.
• Salt - 1 tsp
• Soda - 1 tsp

Servings: 4

Energy value - per 100 g

• 190 kcal / 794 kJ
• Fat - 4 g
• Protein - 5 g
• Carbohydrates - 33 g

Recipe step by step

Pour kefir at room temperature into a bowl with high sides.

1 st. l. add semolina and gently mix the mixture. Semolina should be completely saturated with kefir.

Cover the resulting mixture with a towel and set aside for 10 minutes. During this time, the semolina should swell.

We turn on the oven and let it warm up to +180 ᵒС.

At this time, in a separate bowl, break the egg and begin to beat it with a fork, making quick circular motions.

Add sugar to the egg (the whole portion) and beat the mixture until white (you can do it by hand, or you can use a mixer).

In the resulting egg-sugar mixture, add salt and soda, beat. The mixture should be fluffy and homogeneous.

Add the egg with sugar to the semolina swollen in kefir, mix. The dough should have a creamy consistency, a pleasant milky color. There should be no lumps and undissolved grain particles.

Cover the resulting dough with a towel, set aside for 5 minutes.

At this time, we are preparing the lemon filling for the manna. We will introduce it into the dough before baking.

Grate the lemon zest on a coarse grater. To do this, we take only the yellow layer of the peel, without touching the white: it can add bitterness to the pie.

Then we cut the lemon in half, squeeze the juice from one of its halves into a separate container. Liquid is about 2 tbsp. l.

We introduce freshly squeezed juice into the prepared dough, mix the ingredients well.

After adding the zest, beat the mixture again so that all the components are thoroughly mixed. The dough should turn out thick, lush, resembling thick sour cream in consistency.

Add lemon juice and zest.

Grease a collapsible metal or silicone mold with butter. We work only the bottom of the form, the sides do not need to be lubricated, since the oil prevents the cake from rising.

Shake the pan with the contents before baking so that the dough is evenly distributed.

We send the mannik to the oven for 30-40 minutes. Readiness is determined by the golden crust that forms on top, and with a match or a toothpick, piercing pastries from the side.

As soon as the semolina pie is ready, we take it out of the oven, cover it with a towel and leave it to cool and stand for 10 minutes right in the mold, take it out of the mold.

Conclusion

The finished mannik turns out to be crumbly, tender, and very fragrant. Lemon juice soaks it, making the dough juicy. In the cut, the cake looks appetizing thanks to pieces of lemon zest, which gives a pleasant shade to the white dough.

The top layer can be sprinkled with powdered sugar, decorate with mint leaves. The cake is cut into portioned pieces and served at the table.

Lemon Mannik

What could be nicer on a winter day than hot tea with lemon and a delicious fragrant lemon mannik! Fluffy, crumbly, with a bright lemon note - this simple cake will charm you with its unique taste!

I have been going around and around the recipe for a long time, and finally, I decided - it's time to bake mannik with lemon at this very citrus, New Year's Eve time!

Lemon mannik on kefir is a worthy addition to our collection of manniks, which already has options with apples, pears, cherries and apricots! This recipe is also interesting in that it is without flour, only on semolina.

Ingredients for Lemon Manna:

• 2 cups of semolina;
• 1.5 cups of kefir;
• Half a glass of sugar (I have a 200-gram glass);
• 75 g butter;
• 1 lemon;
• 1 teaspoon of soda without top.

For impregnation, an additional 100 g of sugar, half a glass of water.

Attention! We need a lemon with a thin skin so that a thick layer of peel does not give the cake a bitter aftertaste. How to choose a thin-skinned lemon? Now I'll tell you. Such lemons have a smooth skin, not bumpy, they are small in size, of the correct "lemon" shape, with a neat "nose".

How to bake lemongrass mannik:

As usual, to prepare manna on kefir, pour semolina with kefir and leave for half an hour.

Then add sugar, pour in melted butter and mix.

Grate the zest from the lemon on a coarse grater. And so that it does not taste bitter, we first steam the lemon with boiling water for 5-7 minutes, then we take it out and dry it with a towel.

Add the lemon zest to the batter and stir.

Prepare the form: grease it thoroughly with a piece of butter and sprinkle with semolina.

Now add soda to the dough, mix thoroughly - the dough will immediately become more magnificent! - and put it in the form. There is no need to extinguish soda: kefir and lemon will do just fine with this task!

We put the form with manna in the oven and bake at 180C for about 1 hour - until a dry wooden skewer and a golden crust on top of the pie.

Now an interesting feature is lemon impregnation for manna, thanks to which it will become even more tasty, juicy and tender! In the original, you need to dissolve 100 g of sugar in 100 ml of water, and then add lemon juice, the zest from which we used in the dough. But I was running out of sugar, and I added honey :) Let's dissolve honey and sugar in water, cool the syrup a little and add lemon juice there.

I turned the mannik onto a dish, covered it with an oven mitt, and after a few minutes it easily shook out of the mold. I didn’t dare to water it right away in the form, hot, but what if it falls apart? Therefore, I waited until the manna cooled down a little, put it back into the mold and poured it with impregnation there. And then put it back on the platter.

Lemon pie is ready!

That's how magnificent in the context!

Try it, it is very tasty, especially with a cup of hot tea with lemon. Delicious and healthy for the immune system!

Moroccan harsha is a pastry in the form of a flatbread, pie or biscuit. The dough for it is made from wheat groats or wholemeal flour. Most often it is prepared from semolina.

Harsha differs from ordinary manna with a pleasant specific aroma due to the addition of orange blossom distillate to the dough. But if in Morocco this flower water can be bought at any grocery store, then in European countries this aromatic additive is a rarity. Therefore, it can be replaced with more affordable flavors: they make lemon manna, with vanilla, orange zest or any fruit essence.

There are many recipes for making harsha. It is baked in the oven in the form of a soft manna or fried without oil in a pan, having previously formed small cakes from the dough.

Harsha can be sweet and salty, lean and rich. But in any case, the dough is tender, crumbly, melting in your mouth.

Recipe Moroccan lemon manna with milk

Dish: Pastries

Cuisine: Moroccan

Preparation time: 30 minutes

Time for preparing: 45 minutes

Total time: 1 hour 15 minutes

Ingredients

• 500 g semolina
• 500 ml milk
• 180 g sugar
• 100 ml vegetable oil
• 6 g baking soda
• 1 tsp ground tangerine peels
• 1 g citric acid
• lemon essence a few drops
• lemon jam
• coconut flakes

Step by step recipe with photo

How to cook lemon manna in the oven

Pour milk at room temperature and sunflower oil into a bowl suitable for kneading the dough.

Sprinkle semolina.

Stir until the mixture becomes homogeneous, without lumps.
Pour in the sugar.

Put spices and spices: tangerine peels, soda, citric acid and lemon essence.

Stir. You will get a dough that looks like liquid semolina porridge.

Leave it for 20 minutes so that the semolina swells and the dough becomes a little thicker.

Heat the oven to 175-180°.

Line a form with high sides with parchment (not only the bottom, but also the sides), fill 3/4 of the height with dough.

Place the lemon manna in the oven on the middle shelf and bake for 40-45 minutes. The readiness of the pie can be determined by the light yellow upper crust, covered with cracks.

Remove the cake from the oven, let it cool slightly right in the form, then take it out with the paper, put it on a wire rack, cool to a warm state.

Transfer the harsha to a flat dish. Cut into squares.

Brush the surface of the lemon pie with jam.

Sprinkle with coconut.

Serve Moroccan harsha with tea when it has cooled completely.

Happy tea!

Tanya: | November 1st, 2017 | 12:12 pm

Thank you, everything turned out great, very magnificent and tasty!
Answer: Tanya, thanks for your comment! Enjoy your meal!

Catherine: | February 14th, 2017 | 10:46 pm

I didn't understand your answer. I mean replace it with baking powder? and if you misspelled, then how much soda?
Answer: Ekaterina, the amount of baking powder is correct. If you replace with soda, take half.

Catherine: | February 11th, 2017 | 11:59 am

Can you tell me how to substitute soda? I like the recipe several times, but without the lemon flavor. I cut a simple mannik into cakes and soak in sour cream with berries
Answer: Ekaterina, you can replace it with baking powder. Enjoy your meal!

Asya: | February 27th, 2016 | 9:12 pm

And instead of lemon, I added orange zest and pumpkin puree (my mother froze a lot, now I add it everywhere))) - we really liked it! And the daughter, most importantly, ate with pleasure !!! So I wouldn't force a pumpkin to eat)))
Answer: Asya, bon appetit to you and your daughter! I'm very glad you liked it!

Galina: | March 5th, 2015 | 1:59 dp

Please tell me, does the fat content of kefir matter? It was fat-free, it didn’t work out very well.
Answer: Yes, that's most likely the issue. You need at least a little fat.

Evgenia: | December 23rd, 2014 | 1:59 pm

Daria, my mannik didn’t rise either. What could be the reason? Everything was done exactly according to the recipe.
Answer: Evgenia, perhaps the baking powder was not very fresh? Did you sift the flour? Is the semolina swollen well?

Maria: | April 2nd, 2014 | 10:41 am

And if you add ginger, will it taste good?
Answer: Maria, ginger goes great with lemon. I think that it is quite possible to add. Should be delicious :)

Anonymous: | March 26th, 2014 | 12:47 pm

Very tasty

Annalisa: | February 10th, 2014 | 4:24 dp

Very tasty, I make it once a month, and we always eat with pleasure, inexpensive, fast and tasty.

Annalisa: | February 3rd, 2014 | 4:20 am

I've made this recipe over 20 times now and it's delicious. A great idea for an afternoon snack and as an addition to the "hang out".

Irina: | June 13th, 2013 | 7:21 pm

Do you use less baking powder?

Irina: | June 13th, 2013 | 7:20 pm

There is a large amount of acid in the manna, with a smaller amount of sugar it will be sour. But if you like it - please, reduce at your discretion.

Elena: | June 13th, 2013 | 2:28 pm

Dasha, thank you very much for the recipe. Everything worked out. The only thing I don’t agree with is the monstrous amount of granulated sugar. And in your pumpkin cake, through trial and error, we chose 0.75 cups of sugar for that amount of ingredients.

Elena: | June 10th, 2013 | 2:50 pm

Wonderful manic!!! Airy, soft and light.
True, I put half a lemon and added 100 gr. oils. Ate with the child in two sittings:)))
Thanks for the recipe.

Julia S.: | June 6th, 2013 | 6:35 am

Hello Daria!
Thank you for your hard work and such a wonderful blog!

Tell me, with what structure is a mannik obtained with these proportions? When I take 1 tbsp. kefir for 1 tbsp. semolina, then the cake is very dense and does not rise to the end. What can be wrong? Take less semolina?