A simple Lebanese pudding packed with an incredible flavor. While it is a traditional dish, each time I enjoyed this when traveling, the flavors were slightly different based on the cook’s family recipe. The cinnamon caramel syrup provides sweetness and most of the flavor punch but does not over whelm the softness of the pudding. Using orange blossom water provides a hint of flavor without added sweetness. You can substitute vanilla without greatly impacting the final dish. The pudding does require a long cool time in the refrigerator so plan ahead.
Pudding
4 c whole milk, cold
¾ c semolina
1 large egg, room temperature, whisked
1 ½ T orange blossom water or 1 T vanilla
Cinnamon Caramel Syrup
2 c sugar
1 c + 2 T water
½ t cinnamon
¼ t lemon juice
Topping
2/3 c whipping cream
1 T powdered sugar
¼ t cinnamon
2 T pistachios, finely chopped