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