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Semolina slice with rosewater syrup
Semolina slice with rosewater syrup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Whip up a vibrant Middle Eastern feast for a fun and healthy dinner party!
Ingredients:
  • 416.25 gm coarse semolina (see note)
  • 161.25 gm caster sugar
  • 75.00 gm self-raising flour
  • 125.00 ml finely chopped pistachio kernels
  • 125g unsalted butter, melted, cooled
  • 187.50 ml Greek Style Yoghurt
  • 1 egg, lightly beaten
  • 82.50 ml blanched almonds
  • 268.75 gm caster sugar
  • 2 tsp rosewater (see note)
Instructions:
  • Preheat your oven to 160°C (140°C fan-forced). Grease a 20cm x 30cm lamington pan with a 3cm depth, and line the base and sides with baking paper, leaving a 2cm overhang on the long sides.
  • In a large bowl, mix semolina, sugar, flour, and pistachios. In a separate bowl, combine butter, yogurt, and egg. Add the yogurt mixture to the semolina mixture and stir well. Spread the mixture into the prepared pan and smooth the top with a damp spatula. Using a knife, score the slice into 3cm diamond shapes and place an almond in the center of each diamond. Bake for 40 to 45 minutes until golden and firm to the touch.
  • To prepare the rosewater syrup, simply mix sugar and 3/4 cup cold water in a saucepan on medium heat until sugar dissolves, then bring to a boil. Lower the heat and simmer without stirring until slightly thickened, about 5 to 7 minutes. Finally, stir in the rosewater.
  • Drizzle hot syrup over slice in pan, allowing it to cool. Cut into elegant diamonds and serve.

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