2 cups water
juice of 1 lemon
1 cup (white) sugar
1/4 cup pine nuts
3/4 cup semolina
heavy cream (whipped)
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
From "Cooking the Middle Eastern Way" by Christine Osborne