Friday, February 3, 2012

Armenia: Cooking Around the World with Camilla (CATWWC) *UPDATE*

If you read my original post, you'll remember that Riley harisseh (semolina cakes) fell apart when we tried to unmold them. It turns out we just needed to be a little bit more patient. When I tried to unmold them for breakfast this morning, they popped right out of the baking pan.

Note to self: make these ahead of time, let them cool completely, and serve them cold.

Yes, this does mean that I served my kids semolina cakes with rosewater syrup for breakfast today.

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