I really enjoyed this Lebanese dessert. The lightly flavored semolina cake was perfect with the rich topping of bananas and cream. I used redi-whip in a can to decorate the topping then sprinkled almonds that I coarsely ground on top. If you use that then you want to wait until serving to add your topping but everything else will be okay placed in the refrigerator until needed.
3 cups milk
1/2 cup fine semolina
3 tablespoons sugar
1/8 teaspoon ground mastic
1 tablespoon rose water
1 tablespoon lemon juice
2 cups clotted cream, qashta or whipped cream
Honey, for servings
Course almonds, for garnish
1. In a saucepan on medium heat add milk, semolina, sugar and mastic. Stir well and bring to a boil. Allow to boil for 5 minutes stirring constantly.
2. Remove pan from heat. Add rose water and spread mixture into a 9-10 inch round pan (I used a glass pie dish). Cover the top with saran wrap and place in the refrigerator overnight.
3. The next day slice the bananas and place in a bowl with lemon juice. Place the slices on top of the semolina cake to cover top. Spoon the cream into a pastry bag with a star tip and cover bananas with cream.
4. Garnish the top with almonds and honey if desired.
Yields: 8 servings
adapted from sweets of arabia