Ingredients

• 1 cup Fine semolina
• 1/2 cup Sugar
• 2 cups Whole milk
• 1 tbsp Orange blossom water
• 2 tbsp Unsalted butter
• 1 tsp Baking powder
• 1 cup For the syrup: Sugar
• 1/2 cup For the syrup: Water
• 1 tbsp For the syrup: Rosewater
• 1 tsp For the syrup: Lemon juice
• 1 cup For the cream: Labneh (strained thick Greek yogurt)
• 1/2 cup For the cream: Mascarpone
• 1/4 cup For the cream: Powdered sugar
• 1/2 tsp For the cream: Vanilla extract
• 1/4 cup For the garnish: Crushed pistachios
• 1/2 cup For the garnish: Fresh raspberries
• to taste For the garnish: Dried rose petals (optional)

Instructions

1. 1

   Preheat oven to 180°C (350°F). Butter a 20x20 cm (8x8 inch) square baking dish.

2. 2

   In a saucepan, combine semolina, sugar, whole milk, orange blossom water, butter, and baking powder. Heat over medium heat, stirring constantly, until thickened (about 5-7 minutes).

3. 3

   Pour the mixture into the prepared dish and spread evenly. Bake for 20-25 minutes, or until the top is golden brown. Let cool slightly.

4. 4

   Meanwhile, prepare the syrup: In a small saucepan, combine sugar and water. Bring to a boil, then simmer for 5 minutes. Remove from heat, add rosewater and lemon juice. Let cool to lukewarm.

5. 5

   Prick the still-warm semolina cake with a fork and pour the syrup evenly over it. Let the cake fully absorb the syrup and cool to room temperature, then refrigerate for at least 1 hour.

6. 6

   Prepare the cream: In a bowl, whisk together labneh, mascarpone, powdered sugar, and vanilla extract until smooth and light.

7. 7

   Spread the cream generously over the chilled semolina cake.

8. 8

   Garnish with crushed pistachios, fresh raspberries, and, if desired, a few dried rose petals before serving.