WKND - - Kitchen Classics -


• 1 cup wa­ter • 1 cup su­gar • 1 tbsp rose wa­ter • 250 gm fine semolina • 200 gm but­ter • 1 tbsp de­hy­drated blue­berry pow­der • 1 tin evap­o­rated milk • Ri­cotta cheese, to serve

For the blue­berry com­pote: • ½ cup blue­ber­ries • ½ tsp but­ter • 4 tbsp su­gar


Add all the in­gre­di­ents for the com­pote to­gether in a bowl and crush with the back of a fork. Cook for 4- 5 min­utes, and set aside to cool.

For the mafroukeh, boil the wa­ter and su­gar with rose wa­ter till the su­gar dis­solves. Keep aside.

Heat a pan and roast the semolina. Once it is slightly brown, add the but­ter, blue­berry pow­der and evap­o­rated milk. Mix quickly to avoid lumps.

Spread the mix in a tray and pour over with the pre­pared su­gar syrup.

Bake for 10 min­utes in the oven at 170° C. Re­move and cool.

Serve with blue­berry com­pote and ri­cotta cheese.

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