INGREDIENTS:
1 cup flour mills semolina
1 cup grated coconut
1 cup supply sugar
1 can thick cream (geemar 170g)
1/4 cup Dalal sunflower oil piece cream cheese (18g)
2 cans sweetened condensed will( (90g)
1 tsp. instant coffee
PREPARATION:
Combine semolina with coconut and sugar, toasted over heat for 5 minutes, stand to cool.
Add thick cream with oil to previous mixture, mix well press into rectangle 20 x 30 cm.oven tray.
By using electric blender, mix cheese with condensed milk and coffee until homogeneous mixture, pour over semolina mixture, bake into oven at 160°C for 1/4 hour, stand to cool then in fridge for 1/2 hour.
Cut semolina sweet into small round, serve with Arabic coffee.
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