Damascus Dessert

 

 

 For the dough;

• 1 pack of semolina (500 g)
• 1 glass of granulated sugar (180 g)
• curd 2 1/2 cups
  
• 1 teaspoon of baking soda (2 g) few drops of lime juice
• vanilla essence 1 tsp
  
• mix it all well with a whisk, then pour it in a greased dish to bake, spread evenly, then brush molasses water all over it. Bake at 170 deg. C till it is brown on top.
  

For the sherbet;

 2.5 cups of granulated sugar (450 g)

2 glasses of water (400 ml)

4 – 5 drops of lemon juice -- 

heat sugar and water in a pan, stirring occasionally,  once it starts to boil, add the lemon juice, put the skin in the syrup and let it boil for 15 minutes. then it is poured over the cake once it is baked, it will absorb the entire syrup, cool , keep in the fridge for 3-4 hours, then serve.

For the above;

• 1 tablespoon molasses
• 1 tablespoon of water -  to spread on the mixture before baking it.
  

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