Method
Toast the semolina gently until it smells nutty, and fry the pine nuts in the shortening.
Boil the sugar and water briefly, then perfume the syrup with rose water.
Mix the semolina with the nuts, pour over the syrup, cover for a short rest, and serve warm with cinnamon.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي