Serves around 5.

Ingredients:

• 1 1/2 tbs tahini
• 2 tbs butter
• 5 tbs olive oil
• 1 1/2 cups milk
• 1 1/4 cups powdered sugar
• 1 1/2 cups semolina
• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 2 tbs each pine nuts and ground turmeric

 

Preheat oven to 350 F.  Spear tahini over the base and sides of a 10 x 8″ baking pan.

Melt the butter with the oil in a small pan.

Heat the milk with the sugar in a heavy pan, stirring constantly, until almost boiling.  Stir in butter-oil mixture.

Sift together semolina, flour, baking powder, and turmeric.  Add mixture to the milk-butter liquid and beat to make a smooth batter.  Pour into tahini-smeard pan and sprinkle the surface of the batter with the almonds and bake for 30 minutes.  Remove from oven and leave to cool.  Cut into 2″ squares and serve.

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