| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Food, From, The, Village | 8 | servings | |
INGREDIENTS
| 250 | g | Semolina; (9oz) |
| 75 | ml | Corn oil; (2 1/2fl oz) |
| 1 | l | Hot water; (1 3/4 pints) |
| 250 | g | Walnuts; chopped (9oz) |
| 100 | ml | Honey; (3 1/2fl oz) |
| 150 | g | Caster sugar; (5 1/2oz) |
| 1 | tb | Rose water |
| 1/2 | ts | Ground cinnamon |
| 8 | Walnut halves |
INSTRUCTIONS
Heat a large saucepan until hot, add the corn oil and continue to heat until hot. Pour in the semolina and cook, stirring all the time, for 5 minutes until lightly toasted. Pour on the hot water, continuing to stir and bring to the boil. Turn the heat down and simmer for a few minutes before adding the remaining ingredients, continuing to stir all the time. Cook for 10 minutes until thickened and all the liquid is absorbed. Spoon into 8 lightly oiled ramekins or dariole moulds. Allow to cool slightly before placing in the fridge to chill, preferably overnight. Turn out onto a plate and serve garnished with walnut halves. Note: cream is sometimes served with this dish. Converted by MC_Buster. Per serving: 321 Calories (kcal); 26g Total Fat; (69% calories from fat); 8g Protein; 19g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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