Vizier's Fingers (Turkey) by Lisa Feinson

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SERVINGS

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INGREDIENTS

4 oz. fine semolina
1 cup milk
1 egg beaten
4 oz. caster sugar
1 cup water
1-1/2 tbsp. lemon juice
2 to 3 drops almond essence
2 oz. butter
2 to 3 drops rose water

INSTRUCTIONS

Place the semolina in a pan, stir in the milk and bring to a gentle boil. Stir constantly until the mixture becomes very thick. Remove from the heat and beat in the egg. Turn out onto a buttered plate and leave to cool.

Meanwhile, put the sugar water and lemon juice into a pan and stir over a medium heat until the sugar dissolves. Add the almond essence and bring to the boil. Continue to boil until the syrup is thickened and starts to brown. Take it off the heat and set aside.

Shape the cooled semolina into finger shapes, melt the butter in a frying pan and sauté until browned on all sides. Drain well on kitchen paper, arrange on a plate and drizzle over the syrup.

CHEF COMMENTS

You can also flavour the syrup with spices... try cinnamon or cloves, or add fresh lemon zest.

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