Baked Othmaliye With Semolina Cream Recipe

Posted on


Photo: Baked Othmaliye with Semolina Cream Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baked Othmaliye with Semolina Cream Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Baked Othmaliye with Semolina Cream.  

Serves: 12 persons
Preparation time : 20 minutes
Cooking time : 50 minutes


2 cups milk or 500 ml
½ cup semolina or 80 g
1 tin NESTLÉ® Cream or 170 g
400 g othmaliye dough, readymade, cut into short strips
½ cup ghee or 125 ml, melted

for the sugar syrup:
2 cups sugar or 400 g
1 cup water or 250 ml
1 tablespoon lemon juice
1 tablespoon rose water
1 tablespoon blossom water


In a medium saucepan, combine milk liquid, semolina and NESTLÉ® Cream . Stir constantly to boil. Simmer to thicken and set aside.

Meanwhile, cover the bottom of 23x28cm baking tin with the half quantity of the othmaliye dough and press firmly then pour half of the melted ghee all over.

Pour the prepared cream mixture evenly all over the othmaliye in the baking tin and place the remaining half of the othmaliye dough over the prepared cream mixture in the tray and press gently. Pour the remaining melted ghee all over the top.

Bake in a 200˚C preheated panggangan for 40 minutes or until top is golden brown in color. Remove from the panggangan and pour the cooled syrup all over.

Set aside to cool into a room temperature then serve.

To prepare the sugar syrup: Add sugar, water and lemon to a saucepan. Bring to boil and simmer for 1-2 minutes. Remove from heat and stir in rosewater and blossom water.

Nutritional Information:

Energy : 424.00 Kcal
Protein : 5.30 g
Carbohydrate : 67.00 g
Fats : 15.00 g

By Nestle Family  

Save and share Baked Othmaliye with Semolina Cream Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Leave a Reply

Your email address will not be published. Required fields are marked *