By Cookgirl on April 30, 2013
"Syrian Semolina Pudding. I am intrigued by the use of semolina for dessert (see Grießbrei (German Semolina Pudding) for example) and until fairly recently have only used it for bread baking. I found this recipe in the cookbook 'Recipes for an Arabian Night' by David Scott. Good for breakfast or dessert!"
Serving Size: 1 (188 g)
Servings Per Recipe: 4
"I really enjoyed this for this morning's breakfast. I took Cookgirl's lead and lowered the sweetening (I used Splenda) by about the same amount she did although I didn't measure. For the milk I used vanilla almond milk. It made a lovely and welcome change of pace that tasted very good indeed and is quick and east to make."