← Nouns Cooking · Greek

Ingredients

• 600 g Sugar
• 960 ml Water
• 1 Cinnamon stick
• 2 whole cloves
• 1 orange, peel in strips and zest
• 240 ml light olive oil (or half sunflower oil)
• 340 g coarse semolina
• 60 g blanched almonds, roughly chopped
• 50 g Raisins
• 1 tsp ground cinnamon, to dust

Method

1. Put the sugar, water, cinnamon stick, cloves and orange peel in a saucepan and simmer for 5 min until the sugar dissolves. Keep it hot on the lowest heat.
2. Heat the oil in a wide, heavy pan over medium heat. Add the semolina and almonds and stir constantly for 10–12 min, until the semolina smells nutty and turns a deep golden colour.
3. Take the pan off the heat. Remove the spices and peel from the syrup, then pour the hot syrup into the semolina very carefully, standing back: it will spit and steam fiercely.
4. Return to low heat with the raisins and orange zest and stir for 3–5 min until it thickens and pulls away from the sides of the pan.
5. Spoon into an oiled bundt tin or small moulds, press down and cover with a tea towel. Leave for 30 min to set.
6. Turn out onto a plate, dust with cinnamon and serve in slices, warm or at room temperature.

Tips

• Use a long-handled wooden spoon and oven gloves when adding the syrup; the steam burns.
• Contains nuts (almonds) and gluten (semolina).

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Real Greek Recipes Dimitras Dishes