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olive oil ground semolina ground semolina almonds ground cinnamon water sugar lemon whole cloves cinnamon
Viewed: 56 - Published at: 4 years agoIngredients
- 4 ounces olive oil
- 4 ounces finely ground semolina
- 4 ounces coarsely ground semolina
- 2 ounces blanched and finely chopped almonds
- Ground cinnamon
- 12 ounces water
- 10 ounces sugar
- 1/2 lemon
- 1 teaspoon whole cloves
- 1 cinnamon stick
Method
- 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.
