Aromatic herbs
Halloumi and Semolina balls
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300g of fine Semolina
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500g Milk liquid
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2g Turmeric
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7g Salt
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Dash of white pepper
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75g Halloum cheese diced
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40g Chopped black olives
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25g Chopped sun-dried tomato
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150g
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of Panzani Tomato Sauce Aromatic Herbs 2
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tablespoons of Olive oil 30g
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Pistachio powder 75g
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1. Heat the milk in a pot.
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2. Before it boils add the semolina gradually.
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3. Stir for about 7 minutes on low heat until the semolina is cooked.
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4. Add the turmeric, the salt , the white pepper and the olive oil.
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5. Set aside to cool.
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6. Then add the halloum cheese, the sun-dried tomatoes and the black olives.
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7. Roll each portion of semolina dough into your hands into a perfectly round ball
(20 to 25g each).
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8. Dust the semolina balls with pistachio powder .
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9. In a fukhara, pour the Panzani Tomato Sauce Aromatic Herbs
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10. Place the semolina balls on top of the sauce.
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11. Place it in the oven for 5 mins at 180 degrees.
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12. When it comes out garnish with halloum cheese, black olives and basil.
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13. Serve.
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