Semolina slice

  • 2 hrs 10 mins cooking
  • Makes 28 Item
  • Print


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


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.


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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