A sugary sweet oriental specialty
Method
For the Syrup
Put all the ingredients in a pot and boil for 6 minutes.
Remove and leave to cool.
For the Dough
In a large bowl, mix the two semolina, baking powder, sugar, mastic, vanilla and orange zest. Add water and orange juice and mix gently until you have a thick porridge.
Pour the mixture into an oiled pan (33X23 cm was mine) and flatten its surface. Cover with a transparent film and let it stand for at least 1 hour. Ideally for 12 hours.
Bake in a preheated oven at 175°C in the air for about 40-45 minutes or until golden brown.
Pour the cold syrup over it.
Cover with a clean towel, without touching the dessert, leave it ideally for 6-8 hours to stand at room temperature before cutting it.
Ingredients
350 g fine semolina,
150 g coarse semolina
275 ml water
200 ml orange juice
20 g of baking powder
½ tbsp. powdered mastic
200 g of sugar
1 orange, the zest
1 tbsp vanilla extract
50 g blanched almonds
For the syrup
650 g of sugar
600 ml of water
1 slice of lemon
1 cup orange
