#Semolina dessert

[starcreatives]

Semolina Aloe Vera Dry Dessert! Joint Pain Remedy! سوجی اور الوویرا کی ...

[fullcravings]

Maamoul (Date & Nut Cookies)

[buffetlicious]

Oishii! McDonald’s Singapore just released two new Yakiniku Burgers last Thursday. One day before the official launch, a vending machine was installed at Plaza Singapura to dispense free burgers but only for just one day (24th April 2024) and while stock last.

Asking mum not to cook dinner last Friday, I detoured to McDonald’s after work to order two different sets of the yakiniku burger. Mum got her Yakiniku Crispy Chicken Special (S$9.90) with Potato Wedges and I changed her carbonated drink to a hot Cappuccino (top up S$1). The burger came with a crispy chicken patty paired with luscious yakiniku sauce, caramelized onions, crunchy shredded white cabbage and lettuces, hugged by semolina buns. I asked mum how she liked her meal and she said it was good.

As for myself, I went with the Yakiniku Beef Special (S$9.90) with Potato Wedges and changed my gassy drink to a small Iced Green Tea (add S$0.75). Instead of chicken, mine had a slice of 100% Quarter Pounder beef and the same toppings but they are less generous with yakiniku sauce though. The semolina buns are soft & fluff and the shredded cabbages plentiful but the beef patty is on the dry side due to not enough of the savoury sauce.

I also picked up two Taro Custard Pies which normally cost S$1.80 each but as an add-on to the set meal cost me only S$1.20 each. Of all the McDonald’s pies I have devoured, this yam and custard combination is the best so far. Warm and crispy on the outside while the sweet filling is both creamy yet earthy at the same time.

Top two images and video courtesy of McDonald’s Singapore.

[morethansalad]

Vegan Cherry and Poppy Seed Tray Cake

[y2kbeautyandother2000sstuff]

I see people post food a lot, so here is some Lebanese Baklava and Namoura Cake. I took a bite before I thought to take a picture lol

@thegirlygirl1 Yesterday was my family's church's Mahrajan Festival and I got a ton of shit and I thought of you! My parents go to a Lebanese Maronite church. I think these desserts came from Pita Land (Lebanese/Syrian grocery store type thing near us) but they were wonderful omg. My parents helped make the kibbee though, the Church always hand makes their own kibbee and lamb.

I hope you enjoy these pictures! I've been looking through my Arabic/English dictionary and looking through my notes but I've forgotten so much of the language, it's been like 20 years since I've really even tried speaking it. Gonna keep going though!!!

[deliciously-vegan]

Ma'amoul Mad Bil Ashta

(Lebanese Semolina Cream Cake)

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2 cups semolina  1/2 cup cane sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp sea salt

1/2 cup vegan butter, melted 1/2 cup plain vegan yogurt 

3/4 cup crushed (roasted) pistachios.

Preheat oven to 350 degrees F. Line a 9-inch  springform pan with parchment paper. 

In a large glass mixing bowl, sift together the; semolina, cane sugar, baking powder, baking soda, and sea salt. Stir in the melted butter and yogurt. Place half of this batter into the lined pan. Press down firmly. Sprinkle 1/4 cup crushed pistachios evenly over top. Prepare the ashta. (Recipe below.)

Pour the ashta on top, carefully spreading out evenly. Sprinkle another 1/4 cup crushed pistachios evenly over top of ashta layer. 

Roll out the remaining semolina batter between two sheets of parchment paper in the same shape/size as pan. Carefully place this on top of the ashta layer. (Don't worry if it's not perfect. This will end up being the bottom of the cake.)

Bake cake in preheated oven for 35 minutes. Prepare the syrup. (Recipe below.) 

Remove cake from oven and drizzle half of the syrup over top. Leave to cool (and soak up the syrup) for at least one hour, more if possible.

Open up the sides of the pan and carefully flip cake over onto a large serving platter. Sprinkle the remainng 1/4 cup crushed pistachios evenly over top then drizzle the remaining syrup over top. Place in fridge and allow the cake to cool completely.

Slice and serve. (Best served cold.) Store leftovers in fridge for up to one week.

Ashta

1 can (400 ml) coconut cream 1 can (400 ml) coconut milk 1/2 cup cornstarch 1/4 cup powdered sugar 1/4 tsp mahlap powder (optional)

1 tsp rose (or orange blossom) water

In a medium-sized saucepan, whisk together the; coconut cream, coconut milk, cornstarch, powdered sugar, and mahlap powder. Turn heat to medium-high. Cook, stirring constantly, until mixture begins to thicken. Remove from heat and stir in the rose (or orange blossom) water.  Pour over bottom semolina later. 

Syrup

1 cup cane sugar 1/2 cup water 1/4 tsp sea salt

1 tbsp rose (or orange blossom water) 1/2 tsp lemon extract

Place cane sugar, water and sea salt in a small saucepan. Turn heat to high. As soon as mixture comes to a boil, reduce to low heat and cook for a few minutes, stirring constantly, until sugar is completely dissolved. Remove from heat and stir in the rose (or orange blossom) water and lemon extract. 

[passionateaboutbaking]

Eggless Tropical Mango Trifle Pudding... dreamy desserts for summer!

Eggless Tropical Mango Trifle Pudding … with semolina and coconut flavouring the cake, this eggless trifle is delicious and dreamy. It has beautiful tropical tones with mango adding the oomph and freshness a summer dessert calls for! Mango is my most favourite thing about the Indian summer. The king of fruits as mango is rightly called gives us far too much happiness in the subcontinent. With…

[henrydemarcus]

Greek - Traditional Galaktoboureko Delicious Greek dessert. Lemony semolina custard with lemon syrup and phyllo crust. the customary Greek method of preparation. I sincerely hope you enjoy it as much as we Greeks do.

[renee-faundo]

No-Egg Mango Cupcakes Mango is a delicious addition to dessert, especially when baked into these egg-free cupcakes. 1/4 teaspoon baking soda, 1 pinch salt, 1 tablespoon mango puree, 1/2 cup mango puree, 1/4 teaspoon ground cardamom, 1/4 cup sliced almonds, 1/2 cup chilled mango puree, 1/4 cup plain yogurt, 1/2 teaspoon baking powder, 1 tablespoon olive oil, 1/4 cup semolina flour, 1/4 cup white sugar, 1/2 cup maida flour

[magz]

[ Original Twitter Thread by @/beelektra ] - Not by Magz, am not Palestinian

Palestinian Foods. (long post)

Quote:

"🧵 Thread of Palestinian desserts I've grown up around and seen A thing I'd like to add is that I just like to share my culture! I do not want to spread the narrative that our culture is dying, I only want people to see our foods and traditions 🇵🇸

"As mentioned in the last post, we have knafeh (or kunafa), a buttery dessert made with shredded pastry layers such as cheese and other ingredients like pistacho or cream!"

"Burbara; which comes from Saint Barbara, fun fact! It's a soup dessert that mainly consists of barley, licorice spices, anise, cinnamon, and fennel powder This is a dessert usually many Christian families have to celebrate Saint Barbara, which is December 4th!"

"Malban, which resembles a fruit jelly! Made from starch and sugar Specifically, it's made with grape molasses, thickened with starch and flavored with rose water, and stuffed with almonds (or other nuts including walnuts, treenuts, and peanuts)"

"Khabeesa is simply just a pudding made with grapes, but you prepare it by mixing the grape juice with semolina and nuts + seeds."

"Mtabbak or mtabba, a crispy dough stuffed with crushed walnuts. It also contains cinnamon, sugar, and syrup. Photo credits go to Bartek Kieżun on Instagram"

"Tamriyeh, a fried pastry filled with semolina pudding, scenter with mastic and orange blossom water, and topped off with powdered sugar"

"Ka'ak bi Tamer, which are date paste filled cookies with cinnamon! A dessert made for Eid-Alfitr. It's topped with nigella seeds, and the cinnamon-spiced date paste is the most important part of it all– you can eat it on its own or have it with coffee"

"+ Ka'ak Asawer, another dessert that can be prepared for Eid-Alfitr. It's translated to bracelet cookies, and they use date paste, flour, anise seeds, sugar, ground cinnamon, and olive oil"

"Muhallebi or mahalabia, a milk pudding that's made with sugar, corn starch, and fragrant flavorings! It's topped off with nuts, pistachos, and almonds and sprinkled with ground cinnamon or shredded coconut"

"Rice pudding, which is a common dessert in Palestine, and it's your choice to top it off with nuts or not"

"Stuffed dates, using medjool dates and cracking them open to be stuffed with goat cheese and pistachios– but you're free to add anything else"

"Ma'amoul, a buttery crisp cookie primarily made of farina and can be stuffed with (spiced) dates, walnuts, or pistachios. This is another Christian dessert made by Palestinian mothers during the week of Easter Sunday."

"Halawit Smid, a farina based dessert with added sugar and unsalted cheese. It's preferably served fresh"

"Namoura cake, aka harissa dessert! It's made with semolina or farina flour, and then topped off with syrup once baked"

"Qatayef, which is eaten during the month of Ramadan. It's made of farina, flour, water, and yeast blended together– the process is pretty similiar to making pancakes, but only one side is cooked"

"Since I've mentioned using zaatar for a lot of things, I recently just discovered this but– there's also things such as zaatar cookies!! It's just as implied that the cookies are filled with zaatar, I'd be so willing to make this on my own"

"Baklava, made from phyllo pastry dough, butter, nuts, basil, and a sweet honey syrup"

"Aish el saraya, arabic version of a bread pudding. It's basically a layered bread, where it starts from the bottom, then covered with a sweet syrup, cream, and crumbled pistachios."

"Awwami, it's defined as "crisp donut ball" in English. It's a deep fried dough ball coated with sesame seeds, and dipped in cold syrup water."

"Halawet el Jibn, a sweet cheese dessert rolled with custard, heavy cream, drizzled rose water + syrup, and garnished with nuts."

"Lastly, I'd like to add watermelon and cheese– for me, it's like,,,, bittersweet!!! You should totally try it and we also have this during Ramadan"

"Well, that's all I can think of for Palestinian desserts! Here's the first part for general foods, I know I did make a promise for part two

I hope you guys liked this thread, and if you have any opinions please feel free to quote tweet anything on here if I made a mistake, feel free to correct me, it's always appreciated P.S if you're a zionist commenting here I really don't care, just scroll, I'm sharing my culture

One LAST thing. if you want any of the recipes from here, check out this website, the creator (Wafa) shares so many wonderful traditional Palestinian dishes."

[End Quote]

[katup-udara]

Irmik Helvasi Turkish Semolina Halva The traditional Turkish dessert known as Irmik Helvasi semolina halva is made with semolina flour, butter, pine nuts, and syrup.

[fullcravings]

Greek Galaktoboureko

[morethansalad]

Vegan Dondurmali Irmik (Turkish Icecream-Filled Halva)

[photojq]

Semolina Turmeric Cake Sfoof A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! Bon appetit! 1 cup milk, 1.5 cups semolina flour, 1/2 cup vegetable oil, 1 teaspoon ground turmeric, 1.125 cups white sugar, 1 tablespoon pine nuts, 1.5 teaspoons baking powder, 1/2 cup all-purpose flour

[arthurdejaffre]

Basboosa Semolina, yogurt, and rosewater syrup are used to make this traditional Middle Eastern dessert. This recipe was given to me by my sister-in-law. 1 cup plain yogurt, 1 tablespoon baking powder, 1.75 cups white sugar, 1/2 cup vegetable oil, 6 whole almonds split in half, 1/2 cup white sugar, 1.5 cups water, 2 tablespoons rose water, 3 tablespoons flaked coconut, 1.5 cups semolina flour

[askwhatsforlunch]

Honey Semolina Cakes

These Honey Semolina Cakes are easy to prepare and make a wonderfully comforting dessert, the sort of treat one wants to enjoy when the sun has seldom shone all day! Happy Wednesday!

Ingredients (serves 3):

a little unsalted butter, softened

2 cups semi-skimmed milk

1 teaspoon Homemade Vanilla Extract

2 heaped teaspoons local fragrant honey, like heather, lavender or orange blossom

1/2 cup fine semolina

1/3 cup caster sugar

soft dried apricots, to garnish (optional)

Generously butter three ramekins. Set aside.

Pour the milk into a large saucepan. Stir in Vanilla Extract, and heat over a low flame until just simmering. Stir in honey with a wooden spoon until completely melted.

Remove from the heat and let cool slightly.

In a small bowl, combine semolina and sugar; give a good stir, to mix.

Add semolina mixture all at once into the warm honey milk, and return saucepan over medium heat. Cook, stirring constantly until semolina absorbs the milk, and mixture just thickens, about 3 minutes.

Pour semolina mixture into prepared ramekins, levelling with the back of the wooden spoon. 

Place ramekins in the refrigerator, and chill, at least a couple of hours.

Tor serve, run a knife around the edges of the cakes, and carefully turn them onto serving plates. Garnish with dried apricots, cut into halves, if desired.

Serve Honey Semolina Cakes immediately.