Damascus Dessert Recipe
It is a wonderful, syrup dessert made of semolina that deserves some praise. It’s generallyknown as damascus dessert but in some countries it is called as barbousa, hareesa, namura, etc.
- 1 cup of granulated sugar,
- 2 cups of milk (400 ml.),
- 3 cups of semolina,
- 1 teaspoon of baking soda,
- 1 bowl of nuts.
For the syrup;
- 3 cups of granulated sugar,
- 3 cups of water (600 ml.),
- 1 slice of a lemon.
The cup size is 200 ml.
Process of Damascus Dessert Recipe
Firstly, to prepare the syrup, put the sugar, water and the lemon slice in a pot and leave it to boil.
After it starts to boil, continue to cook over low heat for 15 minutes more then leave it to cool.
Combine the semolina, sugar, milk and the baking soda in a deep bowl.
Pour the mixture in a greased rectangular pyrex and spread (the pyrex is 40 cm x 27 cm.).
Leave it for 2 or 2,5 hours. The semolina absorbs the milk and gets tender in this 2 hours.
Cut the dessert in rectangular pieces and place nuts on this pieces then bake it in the preheated oven at 160°C until the top and the bottom get golden brown.
After baking, cut the dessert again in rectangular pieces and pour the syrup on it.
After the damascus dessert absorbs the syrup, serve.
Cut the dessert lengthwise in 6 pieces then cut crosswise in 4 pieces and get 24 dessert slices.
It is an easy dessert but while baking, you should check it.
Not very high heat or not very low heat, check while baking and if needed lower or higher the heat.