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Qizha
Nigella seed cake
Qizha: Gaza's dark nigella seed paste cake (harissat qizha) with nuts
Qizha is Gaza's own sweet: a dense, near-black semolina cake made with a paste of roasted nigella seeds, eaten especially in winter and during Ramadan, when bakeries in Gaza City stack trays of it. It tastes nutty and slightly bitter, a little like dark sesame, softened by syrup and topped with almonds or pistachios. Nigella paste is sold in some Middle Eastern shops; if you can't find it, grind toasted nigella with tahini as below. Common mistake: over-toasting the nigella, which turns it acrid; stop as soon as it smells fragrant. Chef's tip: rest the mixed batter for 30 minutes before baking so the semolina swells and the cake slices cleanly.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the syrup
- 1 cup water
- 10 ½ oz granulated sugar
- 1 tsp lemon juice
- 1 tsp rose water
For the cake
- 2 ⅛ oz nigella seeds
- 3 ½ oz tahini
- 10 ½ oz coarse semolina
- 3 ½ oz caster sugar
- 1 tsp baking powder
- ¼ cup sunflower oilplus extra for the tin
- 1 cup whole milkor water for a dairy-free cake
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Simmer 1 cup water and 10 ½ oz granulated sugar for 8 minutes, add 1 tsp lemon juice and 1 tsp rose water and leave to cool completely.
9 minStep 2: Toast 2 ⅛ oz nigella seeds in a dry pan over a medium-low heat for 2–3 minutes, shaking, until fragrant. Cool, then grind finely in a spice grinder and mix with 3 ½ oz tahini to a dark paste.
3 minStep 3: In a bowl, mix 10 ½ oz coarse semolina, 3 ½ oz caster sugar and 1 tsp baking powder. Rub in ¼ cup sunflower oil with your fingertips until it feels like damp sand, then stir in the nigella paste and 1 cup whole milk to a thick batter. Rest for 30 minutes.
30 minStep 4: Heat the oven to 350°F (325°F fan). Oil a 25 cm round or square tin, spread in the batter and smooth it with a wet spatula. Score into diamonds and press an almond or pistachio from 1 ¾ oz blanched almonds or pistachios into each.
Step 5: Bake for 30–35 minutes, until firm and the edges pull away from the tin; it will stay very dark.
33 minStep 6: Ladle the cool syrup over the hot cake and leave for at least 2 hours to soak before cutting along the lines.
120 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does qizha take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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