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750g Petit Beurre-type biscuits
Break up the biscuits/cookies, by hand, into little pieces (bigger than 1/2x1/2cm, but smaller than 1x1cm) in a big bowl. You can get kids involved in this stage, my 2-year-old was breaking (and eating) happily!
In a pan, melt the margarine, add the cocoa powder, milk, and sugar and stirring bring to a boil. Pour this mixture (while still hot) into the bowl with the biscuits and mix thoroughly. Let it cool for 10 to 15 minutes, then transfer half of the mixture onto aluminium foil (my mom used to use nylon bags) and shape like a salami, wrapping it and covering both ends (my mom actually made triangular prisms, so the slices came out like little pyramids). Do the same with the remaining mixture.
Refrigerate for 4 to 5 hours. To serve, slice pieces from the roll.
Poster's Notes:
Posted by Nita Ozkatalan Kurrant
Nutritional Info Per Serving: N/A
10 tablespoons cocoa powder (unsweetened)
250g margarine
1-1/2 cups milk (or soy milk)
1-1/2 cups sugar
This is a "cake" Turkish Jews like to make for tea-time. I think it is originally an Italian recipe. The name comes from the shape, like a salami. It is very easy to make, no baking involved. There is a pareve version with eggs, but I made this version with soy milk and it came out perfect. The egg version comes out too hard, in my experience.