Oriental Semolina Casserole

For the oriental semolina casserole, preheat the oven to 180°C. Grease the casserole dish (about 2 liters capacity). Mix semolina and sugar, bring milk to boil and remove from heat. Stir in semolina-sugar mixture. Bring to the boil again while stirring. Let the mixture swell for about 5-10 minutes. In the meantime, chop the dates and roughly chop the walnuts. Divide the walnuts into two roughly equal portions. Separate the eggs and beat the egg whites until stiff. Mix the egg yolks with the curd cheese and rose water. Gradually stir the egg yolk-curd mixture into the semolina porridge. Add the dates and about half of the walnuts and stir in. Fold in the beaten egg white. Pour the mixture into the baking dish and bake for 30- 45 minutes on the middle rack. Meanwhile, peel the grapefruits (remove the white skin completely) and scoop out the fillets between the separating skins with a sharp knife. Mix the grapefruit fillets with the remaining walnuts. Mix with the honey and a few drops of rose water to taste. Remove the casserole from the oven, let it cool a little. Spread the oriental semolina casserole on plates and add the grapefruits.

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