INGREDIENTS

INSTRUCTIONS

From: kdeck@family.island.net (Karen Deck)
Date: Mon, 6 Mar 1995 04:13:07 +0000
Combine the water, sugar, cinnamon stick, cloves, and lemon peel (or 1
tablespoon lemon juice) in a heavy saucepan and bring to a boil. Boil for
10    minutes, then cool.
Meanwhile, slowly melt the butter in a heavy saucepan, and cook for several
minutes, without browning. Stirring constantly with a wooden spoon, slowly
add the semolina or farina. Cook over low heat until the mixture turns a
golden chestnut color; do not brown. Add 2 tablespoons of the pine nuts and
chopped almonds and continue cooking 1 more minute.
Remove cinnamon stick, cloves, and peel from the cooled syrup. Gradually
add the syrup to the semolina mixture, stirring with a long-handled wooden
spoon; the mixture will bubble furiously. Cook over the lowest possible
heat until the syrup has been absorbed and the mixture thickens. Remove
from the heat and drape with a clean towel for 10 minutes. Turn into a
mold, spreading with a knife or a spatula. Cool, then reverse onto a
serving platter, sprinkle with cinnamon, and garnish decoratively with the
remaining pine nuts and the whole almonds. Cut into small, diamond-shaped
pieces.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
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