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- Dissolve the sugar in the water and bring it to a boil. At the same time, brown the semolina in the oil on high heat, stirring continuously.
- When the semolina has taken a golden colour, add in the syrup into it
- (taking care not to burn your hands), turn down the heat and keep stirring till you get a kind of thick porridge. Pour into any kind of mold you can think of (a cake-mold is perfect for the job), and let it cold.
- Unmold into a platter and sprinkle with cinnamon. Slice it using a wet knife, serve, and watch your weight go sky high!
- NOTES:* A Greek dessert with semolina - This is a traditional greek dessert which is extremely about tasty, and as easy to make as 1-2-3-4. Tasty.
- Yield: fills a cake-mold.
- * You should be very careful pouring the syrup into the browned semolina, as it is extremely warm, and pouring water on it causes an eruption of scaldingly warm steam.
- * You shouldn't put this dessert in the refrigerator. It can keep for a few days outside the refrigerator, assuming you can gather sufficient will power not to eat it all at once. Some oil will start to drain off after a day or possibly so, but this is to be expected. Just make sure you do not leave the dessert on your favourite tablecloth!
- * The recipe doubles, halves etc. nicely as long as you keep the proportion of the ingredients.
- * I have seen variations on this dessert using any kind of fat imaginable, ranging from cooking fat to extra virgin olive oil or possibly butter, though I've only tried it with extra virgin olive oil.
- Difficulty: easy.
- Time: 15-20 min.
- Precision: Measure the ingredients, except for the sugar that you can adjust to taste.
