INGREDIENTS

INSTRUCTIONS

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 brown colour, add the syrup into it
(taking care not to burn your hands), turn down the heat and keep stirring
until 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 cool.
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
that 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 hot, and pouring water on it causes an eruption of
scaldingly hot steam.
*  You should not put this dessert in the refrigerator. It can keep for a
few days outside the refrigerator, assuming you can gather enough will
power not to eat it all at once. Some oil will start to drain off after a
day or so, but this is to be expected. Just make sure you don't 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 olive oil or butter, though I've only tried it
with olive oil.
: Difficulty:  easy.
: Time:  15-20 minutes.
: Precision:  Measure the ingredients, except for the sugar which you can
adjust to taste.
: Kriton Kyrimis
: Princeton University, Princeton, New Jersey, USA
: princeton!kyrimis
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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