Greek Semolina Pudding
3 servings
30 minutes
Greek semolina pudding is a delicate and aromatic treat rooted in traditional Greek cuisine. Its origin is linked to ancient Mediterranean traditions of using semolina and sweet spices. This dessert combines the rich flavor of toasted semolina with notes of Eastern spices—cinnamon, cardamom, and cloves. Orange juice and zest add a light citrus freshness, while dates and almond flakes enhance the texture with sweet and nutty tones. The pudding has a soft, velvety consistency and a pleasant sweetness perfectly balanced by spices. It is served chilled, making it especially refreshing on hot days.
1
Combine water, sugar, orange juice and zest, cloves, 1 crushed cardamom pod, grated ginger, and a cinnamon stick in a saucepan. Place over medium heat and bring to a boil. Reduce heat to low, stir and simmer for about 9-10 minutes. Remove the syrup from heat and carefully take out the cinnamon stick and cardamom pod. Let cool at room temperature.
- Water: 1.5 glass
- Brown sugar: 0.5 glass
- Orange juice: 1 tablespoon
- Orange zest: 1 teaspoon
- Cloves: 1 piece
- Cardamom pods: 1 piece
- Grated ginger: 1 teaspoon
- Cinnamon sticks: 1 piece
2
Heat a thick-bottomed pot, add olive and unrefined sunflower oil. Heat the oil and gently pour in the semolina. Mix in almond flakes, sesame, and previously soaked and chopped dates. Fry the semolina, stirring constantly, until golden brown for about 10 minutes. Do not overcook the semolina, or it will taste bitter.
- Olive oil: 1 tablespoon
- Unrefined sunflower oil: 1 tablespoon
- Semolina: 0.3 glass
- Flaked almonds: 1 tablespoon
- Sesame seeds: 1 teaspoon
- Dried dates: 2 pieces
3
When the semolina turns golden, carefully and gradually mix in the prepared syrup while stirring constantly and quickly. Whip the mixture until it thickens. When the mixture becomes very viscous, remove from heat and cover with a clean towel. Leave for 10 minutes. Then distribute into dessert cups and refrigerate overnight. Serve sprinkled with ground cinnamon.
- Ground cinnamon: to taste