Search Results (82 found)
www.delish.com
Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt.
Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt.
Ingredients:
sugar, lime juice, butter, eggs, buttermilk, lime, vanilla, semolina flour, baking powder, baking soda, salt
cooking.nytimes.com
This breadstick has a particularly satisfying crunch I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
This breadstick has a particularly satisfying crunch I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
Ingredients:
yeast, water, honey, olive oil, semolina flour, rice flour, whole wheat flour, salt, egg white, mixed seeds
cooking.nytimes.com
Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm When she serves it at iftar dinners during Ramadan, Ms Saab often doses the syrup with a little bit of lavender extract
Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm When she serves it at iftar dinners during Ramadan, Ms Saab often doses the syrup with a little bit of lavender extract
Ingredients:
sugar, lemon juice, lavender, butter, semolina flour, milk yogurt, baking soda, almonds
www.allrecipes.com
This halwa is a rich, Indian dessert of eggs and milk flavored with cardamom. Keep stirring or else it will burn! You can add vanilla if you feel it tastes too eggy. It's a little heavy, so even a small portion is enough to satisfy your sweet tooth.
This halwa is a rich, Indian dessert of eggs and milk flavored with cardamom. Keep stirring or else it will burn! You can add vanilla if you feel it tastes too eggy. It's a little heavy, so even a small portion is enough to satisfy your sweet tooth.
cooking.nytimes.com
Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that’s only appropriate, for a cake adorned with rose petals If you want to save time, however, you can do without the petals or use store-bought dried rose petals — the cake and cream are both special enough for those you feed to know you love them If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied
Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that’s only appropriate, for a cake adorned with rose petals If you want to save time, however, you can do without the petals or use store-bought dried rose petals — the cake and cream are both special enough for those you feed to know you love them If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied
Ingredients:
egg white, sugar, pistachios, cardamom, almond meal, semolina flour, baking powder, salt, butter, eggs, zest, rose water, vanilla, greek yogurt, confectioners sugar, lemon juice
www.allrecipes.com
This rich Mediterranean butter cookie is named after the Arabic word for 'swoon', ghraybeh. The key ingredient for these exotic treats is the semolina.
This rich Mediterranean butter cookie is named after the Arabic word for 'swoon', ghraybeh. The key ingredient for these exotic treats is the semolina.
Ingredients:
cake flour, flour, semolina flour, clarified butter, confectioners sugar, orange flower water
www.allrecipes.com
Semolina flour is specified here for its ability to hold shape. No floppy crust from this recipe, but rather a crispy, chewy bite of perfection.
Semolina flour is specified here for its ability to hold shape. No floppy crust from this recipe, but rather a crispy, chewy bite of perfection.
www.allrecipes.com
This is a popular Indian dessert recipe that I got from my Indian coworker's wife. It is VERY sweet, so if you don't like overly sweet desserts, you might want to adjust the semolina/sugar ratio accordingly.
This is a popular Indian dessert recipe that I got from my Indian coworker's wife. It is VERY sweet, so if you don't like overly sweet desserts, you might want to adjust the semolina/sugar ratio accordingly.
cooking.nytimes.com
This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
plus, nutmeg, butter, semolina flour, parmigiano reggiano, egg yolks, olive oil, cloves, onion, tomatoes
www.allrecipes.com
This cornbread recipe from Sarajevo is similar to the southern American classic with the addition of semolina flour. It can also be used to make muffins.
This cornbread recipe from Sarajevo is similar to the southern American classic with the addition of semolina flour. It can also be used to make muffins.
www.allrecipes.com
A sweet filling of pumpkin, raisins, semolina, and spices is sandwiched between puff pastry sheets for unique version of pumpkin pie.
A sweet filling of pumpkin, raisins, semolina, and spices is sandwiched between puff pastry sheets for unique version of pumpkin pie.