This recipe is adapted from "My Mother's Kitchen - Homemade Turkish Cooking" by Cansu Tucker.  It is simple, delicious, and low in fat.


  • 1c sugar (we used demarara sugar but regular white sugar is fine)
  • 4 eggs
  • 1 cup semolina
  • 1 cup yogurt (we used 10% Greek Yogurt but any kind will do)
  • 1 tsp. Vanilla
  • 1 cup A/P flour
  • 2 tsp. Baking powder
  • 1/2 cup of your favorite honey (we used a rich, dark wildflower honey)
  • 1/2 cup water


  • Cream sugar and eggs,
  • Whisk in semolina, yogurt, and vanilla. Whisk.
  • Fold in baking powder and flour and mix until just combined
  • Pour into a deep baking pan and bake at 375°F for 45 minutes or until a toothpick comes out clean when inserted into the center of the cake
  • Cool completely on a wire rack
  • When the cake is cooled, bring 1/2 cup water to a boil, remove from heat, stir in honey till dissolved and drizzle over the top of the cake.
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[Serves 4-5 people]


  • Method:
  • Rub the meat all over with the honey and salt
  • Marinate, refrigerated, for at least 30 minutes, preferably overnight
  • Sauté the onion in oil until translucent
  • Place sautéed onion in the bottom of a crock pot (or cast iron dutch oven), put the meat on top of the onion, and add vinegar and beer.
  • Cook on low for at least four hours, ideally up to eight (or tightly covered in the oven at 300°F for 4-6 hours)
  • Shred meat and mix together with sauce

Serve with Parker House rolls or cornbread with additional Texas Barbecue Honey as a condiment.  Pairs beautifully with chilled Bantam Cider (click this link) or the rest of that six pack of cheap beer.

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