Description
Not A Pie But Gold is a traditional Arab dessert that shines with creamy texture, golden color, and fragrant notes of rose water or cardamom. Simple to prepare yet deeply comforting, this dessert is perfect for Ramadan, Eid, or everyday indulgence. Made with semolina, milk, and butter, and optionally garnished with pistachios or coconut, it delivers a rich, aromatic experience that connects generations through food and flavor.
Ingredients
1 cup fine semolina
2 tablespoons all-purpose flour
½ cup sugar
3 cups full-fat milk
¼ cup butter, melted
1 teaspoon vanilla extract
1 teaspoon rose water or orange blossom water (optional)
½ teaspoon ground cardamom (optional)
1 egg (optional, for added richness)
Pinch of salt
Optional Garnish:
Ground pistachios
Shredded coconut
Honey drizzle
Chopped dates or figs
Instructions
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In a bowl, mix semolina, flour, and sugar. Slowly whisk in milk until no lumps remain.
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Add melted butter, vanilla, salt, rose water, and cardamom (if using). Add egg if desired. Mix well.
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Pour mixture into a saucepan and cook over medium-low heat, stirring constantly for 8–10 minutes until thickened. Do not boil.
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Transfer to a greased 8×8-inch baking dish. Bake in preheated 375°F (190°C) oven for 25–30 minutes until lightly golden on top.
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For a caramelized top, broil for 2–3 minutes at the end. Watch carefully.
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Let rest for 15 minutes before serving. Garnish with nuts, coconut, honey, or dates if desired.
Notes
Use fresh semolina for best texture.
Do not overcook on the stove—stop once it reaches a thick, pourable custard.
Rose water and cardamom add authentic aroma but are optional.
Serve warm or chilled depending on preference.
Perfect make-ahead dessert—store in the fridge and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6–8 portions