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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
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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