Oriental pistachio semolina casserole

Name: Oriental pistachio semolina casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 g dried dates; 50 g Pistachio kernels; 2 Eggs (size M); 1 l Milk; 150 g Sugar; 7-10 Tbsp thinly peeled rind of 1 untreated lemon; 150 g Common wheat semolina; 150 g Low-fat curd; 2 Grapefruits; 3-4 Stem(s) Mint; 2 TABLESPOONS Honey; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 g dried dates
50 g Pistachio kernels
2 Eggs (size M)
1 l Milk
150 g Sugar
7-10 Tbsp thinly peeled rind of 1 untreated lemon
150 g Common wheat semolina
150 g Low-fat curd
2 Grapefruits
3-4 Stem(s) Mint
2 TABLESPOONS Honey
7-10 Tbsp Grease

Directions

1
Cut dates into large cubes. Chop the pistachios coarsely. Separate eggs. Beat egg whites until stiff. Stir egg yolks and 4 tbsp. milk until smooth. Boil up the rest of the milk, sugar and lemon peel. Remove from heat, remove lemon peel and sprinkle in the semolina while stirring. Bring to the boil again while stirring and allow to swell for 4-5 minutes. Stir in curd, egg yolks, dates and 2/3 of the pistachios, then fold in the beaten egg white
2
Pour the semolina mixture into a greased casserole dish (approx. 1.5 litres capacity) and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes
3
In the meantime, peel the grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Press the juice out of the parting skins and use it for other purposes. Wash mint, shake dry. Pluck off the leaves and cut roughly. Mix grapefruit fillets, honey and other pistachios
4
Take out semolina casserole, let it cool down a little, then arrange grapefruit salad on top, sprinkle with mint