Ingredients

serves 6

　　3 cups water

　　2 cups sugar

　　1 teaspoon lemon juice

　　1 cup blanched almonds

　　2/3 cup butter

　　1 cup semolina

　　To garnish: whole blanched almonds, eishta (the rich cream from water buffalo’s milk, page 407), or clotted or whipped heavy cream

　　

Step 1

Bring water, sugar, and lemon juice to the boil in a pan. Simmer for 8 minutes.

　　

Step 2

Chop the almonds finely and fry them in the hot butter together with the semolina until they are a beautiful golden color.

　　

Step 3

Add the hot syrup slowly, stirring constantly, over low heat until the mixture thickens. Remove from the heat and cover the pan. Let it cool a little.

　　

Step 4

Pour into individual greased molds and flatten out on top. Turn out immediately and serve warm. Decorate each portion with an almond or a dollop of cream.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf