- 1 cup sunflower oil
- 2 ½ cups semolina
- 3 cups sugar
- 7 cups water
- 2 cinnamon sticks
- Juice of half a lemon
- ½ cup crushes walnuts
- Saute the semolina in the oil in a deep pot until the colour has turned brown and remove off the heat. At the same time, in a small pot add the water with the sugar and to that add the cinnamon sticks and lemon juice. Let it boil and then remove the cinnamon sticks.
- Then, using a ladle, add one spoon at a time into the semolina mixture C A R E F U L L Y because it splatters and you might get burnt.
- Mix well with a whisk with every full ladle and once you have mixed in all of the syrup, cover and set aside for 10 minutes.
- Transfer into small bowls or into a cake form and let it sit for another 10 minutes before turning over. It will crumble if its too hot! Serve with a sprinkle of ground cinnamon and a nice Greek coffee!