Melt butter in a heavy-based saucepan. Add semolina and stir until golden in colour. This may take a few minutes. Add the spices, nuts, dried fruit and sugar. Pour in the water and stir until the ...

Heat the oven to 180C. Butter a 25cm x 35cm ovenproof dish. Beat the eggs, sugar and zests well until thick and creamy. Stir in the butter until well mixed. Stir in the semolina, baking powder and ...

HANDMADE sweet treats from Ilias the Greek are proving so popular that he has taken home 10 medals in just over 12 months. Just last week Ilias, who is based at Ocean Shores and has a factory at ...

Two years ago, when bone broths had 15 minutes of culinary fame in New York City, certain killjoys (this author included) responded huffily. Salubrious soups made from long-simmered pork or beef bones ...

There’s a long history behind this Persian delicacy. Photo / Nico Schinco There’s a long history behind this sweet dish from gallerist Leila Heller’s new cookbook Persian Feasts: Recipes & Stories ...