Are you the type who takes on more projects than you can handle? I was reminded of this unfortunate trait while cleaning-out my kitchen cupboard this week. Oh, right, this bag of …(plug in something), that’s when I was going to make …
This pudding was the answer to some leftover semolina flour. Normally, semolina flour is used to make sweets like ma’mouls or nammoura (a type of eggless cake) or sometimes as a filler for kibbeh, or in puddings. It comes from the hard wheat used in Italy for pasta. Wheat seems like a bad word these days, but hey, it fed humanity for centuries.
This pudding is comforting, easy, and cooks in 5 minutes.
Semolina puddingJoumana Accad Mediterranean, Middle Eastern January 17, 2016 Dessert, traditional, pudding, semolina, lebanese, homemade, desserts, tagged,
Cook Time: 15 minutes
2 cups milk (whole or low fat)
1/2 cup semolina flour
2 to 4 Tbsps sugar (can substitute honey)
1 1/2 tbsp unsalted butter
Flavoring: 1 tbsp of rose water or orange blossom water or vanilla or the grated rind of an orange or 3 crystals of mastic, pounded with a teaspoon of sugar till powdery in a mortar
Garnish: 1/4 cup of apricot or other jam (one teaspoon per serving)
Candied orange slices (see note on how to make them below)
1. Place the milk, butter, sugar and semolina flour in saucepan over medium heat. Bring to a simmer, stirring, and keep stirring until the mixture thickens. Add the flavoring at this point, stirring a few seconds to combine. Transfer to serving cups and cool. Cover and keep in the fridge till serving time.
To make the candied orange slices:
1. Slice a couple of smooth-skinned oranges as thin and as evenly as possible. Place in rows on a baking sheet. Prepare a syrup (1 cup sugar and 1/2 cup water, boiled for 5 minutes) and drizzle over the orange slices. Try to cover the slices with as much of the syrup as possible. Bake in a very slow oven (about 170F) for as long as necessary. The slices need to get crisp (as crisp as possible) and the syrup should have evaporated (as much as possible).
Save in a closed container in the fridge. It is OK to keep them in the oven for 12 hours or longer, until they dry out completely. Just make sure they don't burn.
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