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"Caliph's Delight"

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)

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.

Serves 6.

From "Cooking the Middle Eastern Way" by Christine Osborne

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