Apricot semolina cake Too late for pumpkin pie and too early for figgy pudding.So what a cook to do in this lull between celebrations to keep the dessert options interesting? Personally, since the cookbook fairy came early this year, i been familiarizing myself with the world of a word of arabic origin that essentially means and shows up in dozens of languages and lands, these sweets typically fall into two categories:Flour based and nut based. I long had a soft spot for the nutty variety commonly found in middle eastern markets and restaurants made of sweetened sesame seed paste and flavored with pistachios, but had very limited experience with those based on semolina wheat, the most common grain used in the flour based types.Thanks to a recipe tucked into the back of naomi duguid rivers of flavor,(One of a half dozen books i scored during amazon cyber monday deal)I finally found a purpose for the five pound sack of semolina i bought over at saigon market months ago when they expan ... Read more »