Egyptian Honey-Orange Semolina Pudding

In a medium saucepan, combine the milk and fine semolina. Whisk well to ensure there are no lumps.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly with a whisk or wooden spoon to prevent sticking.

Once simmering, reduce the heat to low and continue to cook, stirring frequently, for 10-12 minutes, or until the pudding thickens to a creamy consistency.

Remove the saucepan from the heat. Stir in the honey, orange zest, and vanilla extract until well combined.

Divide the warm pudding among 4 individual serving bowls or ramekins.

Allow the puddings to cool slightly at room temperature, then refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, garnish each pudding with 1 tablespoon of chopped pistachios.