Ingredients
Semolina:
- 4 ounces olive oil
- 4 ounces finely ground semolina
- 4 ounces coarsely ground semolina
- 2 ounces blanched and finely chopped almonds
- Ground cinnamon
Syrup:
- 12 ounces water
- 10 ounces sugar
- 1/2 lemon
- 1 teaspoon whole cloves
- 1 cinnamon stick
Directions
Heat oil in a medium pot on medium-high heat. Add the semolinas and almonds and stir constantly until the semolina is cooked and golden brown, about 20 minutes. Remove from heat.
In a small pot, mix the water, sugar, lemon half, cloves, and cinnamon. Place on high heat and bring to a boil. Turn heat to medium-high heat and simmer until sugar has dissolved, about 6 minutes. Pass through a sieve and discard lemon and spices.
Carefully, pour the syrup over the semolina and stir until well blended. Cover the pot and let sit to absorb, about 10 minutes.
Spoon the mixture into 3 1/2 to 4-ounce ramekins and let cool. Unmold onto a plate and sprinkle with cinnamon.















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By postal_2758358
wilmington, DE
on June 24, 2006
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Good recipe,you can cut back on the sugar if you want it less sweet, doesn't affect the final product. I browned the semolina for the full 20 minutes, next time only 15. This is the taste I remember as a kid.
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