How to make it

  • Combine semolina, sugar, cornflour, eggs and rind in bowl, whisk until thick and combined. Bring milk to boil in pan, gradually whisk hot milk into egg mixture. Return to pan.
  • Stir over heat until mixture begins to thicken, gradually add extra semolina, stir until thick, do not boil; cool slightly.
  • Lightly grease 22cm x 30cm ovenproof dish (2.5 litre/10 cup capacity). Cover pastry with damp tea-towel to prevent drying out until you are ready to use it. Brush a pastry sheet with ghee, place into dish so that edges overhang sides of dish.
  • Pour custard mixture evenly into pastry case. Layer remaining sheets of pastry with ghee, place on top of custard, trim overlapping edges of pastry, fold ends inside dish to enclose filling.
  • Brush with remaining ghee. Using sharp knife, score the pastry diagonally, cutting through only 1 layer of pastry. Bake in moderate oven about 45 minutes or until custard is set. Pour cold syrup evenly over hot slice; cool in dish before cutting.
  • SYRUP: Using a vegetable peeler, peel rind thinly from half a lemon. Combine sugar and water in pan, stir over heat without boiling, until sugar is dissolved. Add rind and cinnamon, simmer, uncovered, without stirring, 2 minutes. Cool, discard rind and cinnamon.

Reviews & Comments 2

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    " It was excellent "
    peetabear ate it and said...
    great recipe.. I use to love this... ^5
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Very good recipe! I love Mom used to make it frequently when we were kids. I think I will try out your recipe sometime this week. Thanks!
    Was this review helpful? Yes Flag

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