This cake that was popular among Greek Jews is airier and lighter than the other semolina cakes.0 comments
Doram Gaunt is a senior editor at Haaretz English Edition and publishes his regular cooking column in Haaretz's culture section, Gallery.
Gaunt began writing for the IDF's weekly magazine, B'Mahane, in 1987. He has since written and edited for several leading Israeli newspapers and magazines, including a stint as editor-in-chief of IOL (Israel On-line Internet portal).
His cookbook, "A Tall Man Cooks," was published by Modan in 2007.
Gaunt has spent time living in both Belgium and the U.S. He is married with three children.