Basbousa Bil Loz (Basbousa With Almonds) Firnee (Almond & Cardamom Cream Pudding) ----- Now You're Cooking! v5.10 [Meal-Master Export Format] Title: Basbousa Bil Loz (Basbousa With Almonds) Categories: desserts, ethnic, low-gluten Yield: 1 servings 2 1/4 cup water 1 1/2 cup sugar 1 tsp lemon juice 3/4 cup blanched almonds 3/4 cup semolina 1 whole blanched almonds 1 whipped cream 1/2 cup butter Bring water, sugar and lemon juice to a boil. Simmer for few min. Chop almonds fine and fry them in hot butter together with semolina until golden. Add hot syrup slowly stirring constantly over low heat until thickened. Remove from heat & cover. Let it cool. Pour into indiv. greased molds. Unmold & serve warm. Decorate with almond and dollop of cream. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B. Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN. ----- Now You're Cooking! v5.10 [Meal-Master Export Format] Title: Firnee (Almond & Cardamom Cream Pudding) Categories: desserts, ethnic, beans, christmas, beef Yield: 6 servings 3 cup milk 1 pinch salt 1/3 cup granulated sugar 1/2 cup cornflour (cornstarch) 1/4 cup cold water 1/2 cup slivered blanched almonds 1/4 tsp ground cardamom (or more) 1/4 tsp saffron threads (pounded) 1/4 cup finely chopped pistachios - (blanch ed) Put all but 1/2 cup milk into a heavy pan and add salt and sugar. Put on to heat gently, stirring to dissove sugar. Blend cornflour into reserved milk with the 1/4 cup water and pour into warm milk, stirring constantly. Add almonds and keep stirring until mixture thickens and bubbles. Use a whisk if mixture becomes lumpy. Add cardamom to taste and the pounded saffron. Cook on low heat for 5 minutes, letting pudding simmer very gently. Stir occasionally. Pour into 6 or 8 individual sweet dishes, spreading evenly. Sprinkle pistachio nuts around edge of each dish. To serve firnee in the traditional manner, the pudding should be poured into two plates, decorated with pistachio nuts and cut into quarters to serve in wedges. From: "The Complete Middle East Cookbook" by Tess Mallos. : ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- All of Ilyce's Recipes go to [EMAIL PROTECTED] (list name is in lower case) [EMAIL PROTECTED] (list name is in lower case) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
