Visit my Jewish related gifts in English & Hebrew- https://tee.pub/lic/sephardicbalabusta

Shirts, hoodies, mugs, bottles, towels, pictures, long sleeves, tank top, shopping bags, blankets.

INGREDIENTS

For Semolina milk layer-:

3+3/4 cup whole milk or plant-based milk (900 mill.)

80 grams unsalted butter

1/4 tsp. salt

2 Tbsp sugar

1 tsp. vanilla extract

160-gram semolina

Pistachio cream-:

500 mill. heavy cream

2 Tbsp. powder sugar

2 Tbsp. vanilla pudding powder

2.5 Tbsp. ground pistachio (not salted)

1 tsp. orange blossom (get it from my store here- https://amazon.com/shop/sephardicflavors)

For the syrup-:

1 + 1/4 cup sugar

250 mills. water

zest of one lemon

Juice of half lemon

1/2 tsp. orange blossom

For serving-:

100 coarse pistachio.

• TO MAKE

• Brush a large dish with vegetable oil

• In a pot add milk, butter, salt, sugar, vanilla extract & bring to a boil

• Gradually add the semolina flour, lower the heat & mix 5 minutes

• Careful not to scorch the buttom of the pot

• The mixture will get thicken

• Let the mixture cool down, add the orange b,ossom

• In a mixer whip the cream, powdered sugar, and the vanilla pudding powder

• I a food processor place the pistachio and finally grind

• add to the whipped cream

• I a pot add water, sugar, zest of lemon, and lemon juice,

• Bring to a boil, reduce heat & simmer 10 minutes

• Add 1/2 tsp. orange blossom to syrup. let it cool.

• Top the semolina in the dish with the pistachio cream, refrigerate for 4 hours or overnight

• Chop pistachio coarasly

• I use a cup to get a round shape serving, place it on a serving plate

• Sprinkle some chopped pistachio & drizzle with the cold syrup.

Enjoy & share with your family & friends

Please remember to sign up to recieve my free monthly recipe directly to your mailbox

Cheers, chef Yaffa.

As always, with love, from my kitchen to yours

Enjoy 💕