• Lebanese nights dessert (One World Kitchen)Source: One World Kitchen

Round off a Middle Eastern meal with dainty little pots of smooth, creamy and aromatic semolina custard. 






Skill level

Average: 3.3 (6 votes)


  • 5 cups (1.25 L) milk
  • ¾ cup semolina flour
  • ¼ cup (50 g) sugar
  • 1 tbsp rose water
  • 1 tbsp orange blossom water
  • Pomegranate seeds, for topping
  • Crushed pistachios, for topping


Whipped topping

  • 1 cup thickened cream
  • 2 tbsp icing sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Pour milk into a pan. Add semolina and sugar, and mix. Bring to a low boil, being careful not to scorch the bottom, and continue to stir. Once mixture starts to thicken into a custard, remove from heat. Add rosewater and orange blossom water and stir to incorporate.
  2. Pour mixture into 4 ramekins and cool until it's firm.
  3. To make the whipped topping, pour cream into a chilled bowl. Beat until it starts to thicken. Add icing sugar and continue beating until peaks form, being careful not to over-beat.
  4. Spread whipped topping over custard mixture. Top with pomegranate seeds and crushed pistachios.