Recipe

Semolina slice

  • 2 hrs 10 mins cooking
  • Makes 28 Item
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Ingredients

Sugar syrup
  • 3 cup (750ml) water
  • 2 teaspoon lemon juice
  • 1 1/2 cup (330g) caster sugar
  • 2 teaspoon orange flower water
Semolina slice
  • 1 kilogram coarsely ground semolina
  • 2 1/2 cup (550g) white sugar
  • 1 cup (250ml) milk
  • 125 gram butter
  • 1/4 cup (40g) blanched almonds

Method

Sugar syrup
  • 1
    Bring the water, juice and sugar to the boil in medium saucepan. Reduce heat; simmer, uncovered, 20 minutes or until syrup reduces to about 2½ cups.
  • 2
    Cool. Stir in orange flower water. Cover; refrigerate 3 hours or overnight.
Semolina slice
  • 3
    Preheat oven to 160°C/325°F. Grease 20cm x 30cm (8-inch x 12-inch) lamington pan.
  • 4
    Combine semolina and sugar in large bowl. Place milk and butter in small saucepan; stir over low heat until butter melts. Pour milk mixture into semolina mixture; stir to combine.
  • 5
    Spread mixture into pan; smooth the top with a wet hand. Score slice into 4cm diamond shapes; centre one almond on each diamond.
  • 6
    Bake slice about 1 hour 20 minutes or until golden brown and slightly firm to the touch. Cut through diamond shapes to bottom of slice; gradually pour cooled syrup over hot slice. Cool in pan.

Notes

Known variously throughout the Middle East and North Africa as basboosa, namoura or harisi, this sweet slice is saturated with a citrusy sugar syrup which gives it a lovely individual flavour.

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