500 grams (1 lb) semolina (a type of yellow flour)
1 litre / 1 quart milk
1 package of ‘filo’ paper-thin pastry
250 grams melted butter
2 packages of vanilla essence
For the surup:
500 grams / 1 lb of sugar
Peel of one orange, grated
1 litre / 1 quart of water
Using a brush coat an oven tray with melted butter. Add each one of the filo pastry sheets, one of top of another, until you have coated 8 of them and have put them on the tray. In the meantime, empty the milk in a big pot, add the semolina and vanilla, and bring to boil, all the time vigorously stirring with a wooden spoon. The mix should be like a thick surup (like a fruit jam – must not be too thick). Remove from the fire and leave aside to cool for 5 minutes. Empty the semolina mix onto the oven tray and spread it around so that the entire tray is filled. Continue adding the remaining of the pastry sheets, buttering each one of them until you have added them all. Using a sharp knife, notch squares, about 5 cm per side (2 inches).
Put in the oven and cook until brown. Remove and let cool. In the meantime, place the sugar in a pot, add the water, the second vanilla essence and the grated orange peel. Bring to boil and let cool. Pour the surup over the semolina mix and put in fridge. This is a delicious desert and well worth the effort. Must be kept in the fridge as it contains milk.