Remember that awful semolina we used to eat in school? Well, this recipe is definitely “not to be missed”, taking revenge on all those school dinner ladies whom scolded us for not eating the semolina!
So easy to make:
1 glass olive oil
1 glass fine semolina
1 glass course semolina
3 glasses sugar
4 glasses water
Heat the oil in a saucepan. Add both semolinas and stir constantly, allowing it to burn slightly. In another saucepan, put the sugar and the water and heat till the sugar is dissolved. When the semolina and oil have browned, reduce heat slightly and pour in the syrup, it will boil up if it is too hot, so be careful. Stirring quickly and constantly, add loads of cinnamon. When it thickens and easily detaches from the sides of the saucepan, it is ready. Pour into a mould and allow to cool. Turn the mould onto a plate and remove, sprinkle liberally with cinnamon!
(The Greek Cookery Book – Toubi`s)