The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Semolina slice with rosewater syrup Recipe. Enjoy Middle Eastern Cuisine and learn how to make Semolina slice with rosewater syrup.
Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.
Makes 24 pieces
2 1/4 cups coarse semolina (see note)
3/4 cup caster sugar
1/2 cup self-raising flour
1/2 cup finely chopped pistachio kernels
125g unsalted butter, melted, cooled
3/4 cup plain Greek-style yoghurt
1 egg, lightly beaten
1/3 cup blanched almonds
1 1/4 cups caster sugar
2 teaspoons rosewater (see note)
1. Preheat oven to 160°C/140°C fanforced. Grease a 3cm-deep, 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing a 2cm overhang at long sides.
2. Combine semolina, sugar, flour and pistachios in a large bowl. Combine butter, yoghurt and egg in a bowl. Add yoghurt mixture to semolina mixture. Stir to combine. Spread mixture into prepared pan. Using a damp spatula, smooth top. Using a knife, score slice into 3cm diamond shapes. Place 1 almond in centre of each diamond. Bake for 40 to 45 minutes or until golden and firm to touch.
3. Meanwhile, make rosewater syrup: Combine sugar and 3/4 cup cold water in a saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 5 to 7 minutes or until slightly thickened. Stir in rosewater.
4. Pour over hot slice in pan. Cool slice in pan. Cut into diamond shapes. Serve.
Coarse semolina is required to get the right slice texture. You can find it in health food stores. If rosewater is unavailable, you could use teaspoon rosewater essence.
Super Food Ideas - November 2009, Page 80
Recipe by Cathie Lonnie
More Dessert Recipes:
Semolina and Pistachio Cake
Almond and Caramel Cookies
Middle eastern fig pastries
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