CALIPH’S DELIGHT – EGYPTIAN
2 cups water
Juice of 1 lemon
1 cup (white) sugar
1 stick butter
1/4 cup pine nuts
3/4 cup semolina
Ground cinnamon
Heavy cream (whipped)
(you have to eyeball this one for ingredient quantity…let your taste buds be your guide)
Combine the water, lemon juice and sugar in a saucepan, bring to
the boil and simmer for 15 minutes.
In a large skillet, melt the butter and lightly sauté the pine nuts.
Add the semolina and cook on a low heat until the semolina turns
light brown, about 5 minutes.
Remove from the heat and stir in the syrup. Return to a low heat,
stir well and cook for a further 5 minutes. Transfer the mixture to
a serving dish and serve sprinkled with cinnamon and heavy
cream. It may also be eaten cold.
B-man