Harist Il Louz (Cream of Wheat Cake)

Instructions

To make the syrup, in a medium saucepan combine the sugar with 2 cups water. Bring to a simmer over medium heat. Stir to ensure the sugar is dissolved. Bring to a boil and add the lemon juice. Simmer for 20 minutes. Remove the pan from the heat, stir in the orange blossom water, and set aside to cool completely. Refrigerate until cold. Preheat the oven to 375°F. Spray a 9 x 12-inch baking pan with oil. To make the pudding squares, in a large saucepan stir together the milk, Cream of Wheat, sugar, and butter. Cook over medium-low heat, stirring constantly, until the mixture comes away from the sides of the pan, about 15 minutes; it will be thick and it will thicken before it comes away from the sides of the pan. Scrape the mixture into the prepared pan and use a rubber or silicone spatula to make an even layer. Use a sharp knife to cut 2-inch squares (rubbing vegetable oil on the knife can help prevent sticking). Put a whole almond or a few slivered almonds in the center of each square and press very gently so they stick. Bake until lightly browned, 50 minutes to 1 hour, and up to 10 minutes longer for a browner top. Remove from the oven and recut the squares. Spoon the cold syrup around the outer edges and all the cut edges; don’t add more syrup than the harist can absorb-you may not use all of the syrup. Let cool completely in the pan. Store in an airtight container at room temperature up to 2 weeks.

• sugar Notes: 2 cups
• Juice of 1⁄2 lemon
• tsp. orange blossom water Notes: 1
• vegetable oil Notes: optional, for spraying the baking pan, and for the knife

  Optional
• milk Notes: 4 cups
• Cream of Wheat Notes: 2 cups
• 13⁄4 cups sugar