Semolina pie with zest
12 servings
35 minutes
Semolina pie with zest is a delicate and aromatic treat inspired by Greek culinary traditions. Semolina gives it lightness, while almonds add a refined nutty flavor. Lemon and orange zest create a subtle citrus note that harmonizes with the spice of cinnamon. This pie is soaked in sweet syrup, making it especially juicy. Greeks love to serve it with tea or coffee, garnished with whole almonds. Historically, semolina pies emerged as a way to use available ingredients while creating a rich-tasting dessert. Perfect for leisurely evenings and cozy gatherings.
1
Pour one and a half cups of sugar, a cinnamon stick, and a small piece of lemon zest into a saucepan with three cups of water and bring to a boil. Cook, stirring, until the sugar is completely dissolved; simmer for another seven to eight minutes over medium heat. Remove from heat, add a tablespoon of cognac or brandy, and let cool.
- Sugar: 600 g
- Cinnamon sticks: 1 piece
- Lemon zest: 5 g
- Cognac (brandy): 2 tablespoons
2
Preheat the oven to 190 degrees, grease a 20×30 cm pan with butter. In a bowl, beat the remaining sugar with the butter until light.
- Sugar: 600 g
- Butter: 400 g
3
Separate the whites from the yolks, then mix the yolks one by one into the sugar-butter mixture, after which add the cognac and the remaining orange juice. Blend about two-thirds of a cup of almonds into fine crumbs (leaving at least twelve whole nuts for decoration), then combine in a separate bowl with semolina and baking powder. Mix with the butter-egg mixture.
- Chicken egg: 6 pieces
- Cognac (brandy): 2 tablespoons
- Orange juice: 1 tablespoon
- Blanched almonds: 100 g
- Semolina: 400 g
- Baking powder (raising agent): 1 tablespoon
4
In a large bowl, beat the egg whites into a soft foam and carefully fold them into the dough. Pour the dough into a mold and bake for twenty minutes, then place almonds on the surface of the pie, gently pressing them in, and bake for another ten to fifteen minutes until a golden crust appears.
- Chicken egg: 6 pieces
- Blanched almonds: 100 g
5
Take the finished pie out of the oven and immediately, while still hot, pour syrup over it.
- Sugar: 600 g