- 80 g coarse semolina
- 360 g self-raising flour, sifted
- 1 T sugar
- 1 cup full-cream milk
- 3 cups warm water
- For the filling, mix together
- 200 g lightly roasted walnuts, finely crushed
- 100 g sugar
- 2 T rose-water
- For the syrup
- 4 cups sugar
- 2½ cups water
- 1 T rose-water
- 60 g coarsely chopped pistachios, for sprinkling
In a large bowl, mix together the semolina, flour, sugar, milk and water, then beat, using an electric beater, until smooth.
Melt a little butter in a small nonstick pan over a medium heat. Pour in 65ml (¼ cup) batter and cook until bubbles form on the surface and the pancake is dry.
Remove and place on a clean tea towel, cooked side down.
Pinch together the edges while still warm, making a pocket for about 15ml (1T) filling.
Add the filling. Repeat, using up all the batter and filling.
To make the syrup: Bring the sugar, water and lemon juice to a boil over a medium heat, stirring until the sugar dissolves.
Cover and boil for 20 minutes until reduced to a thick syrup. Stir in the rose-water and allow to cool. It keeps well in the refrigerator.
To serve: Moisten the pancakes with the syrup and sprinkle with pistachios.
Per serving: 968.4kJ, 3.1g protein, 6.9g fat, 43.6g carbs
This is adapted from the recipe in Abla Amad’s The Lebanese Kitchen (Viking). It works beautifully and is a real treat to eat.