We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil milk with water and sugar.
Add semolina and bring to a boil, stirring until thick.
Pour into a serving tray and leave to cool.
Whisk Arabic cream with rose water.
Spread the cream over the cooled semolina and scatter over the pistachios.
For the simple syrup, bring sugar, water, and lemon juice to a boil and cook until thickened.
Pour the syrup over the top and set in the fridge for 5 hours.
Cut into pieces and serve chilled.
Want to keep this recipe for later? We can email it to you!
Make sure the semolina layer is completely cool before spreading the cream on top.
Chill for the full 5 hours so the layers set and slice cleanly.
Can I use a different type of cream?
Yes, you can substitute Arabic cream with any thick cream, but the flavor might differ.
How do I know when the syrup is ready?
The syrup is ready when it thickens slightly and coats the back of a spoon.
Can I add more rose water?
Yes, but be cautious as too much can overpower the dish.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
