Yield: 24 Servings
Measure | Ingredient |
---|---|
3 cups | Water |
2 cups | Granulated sugar |
1 \N | Cinnamon stick |
3 \N | Whole cloves |
1 \N | Lemon (peel only) |
½ cup | Butter |
1 cup | Coarse semolina or farina |
4 tablespoons | Pine nuts |
2 tablespoons | Blanched; chopped almonds |
3 tablespoons | Whole blanched almonds |
From: kdeck@... (Karen Deck)
Date: Mon, 6 Mar 1995 04:13:07 +0000 Combine the water, sugar, cinnamon stick, cloves, and lemon peel (or 1 tablespoon lemon juice) in a heavy saucepan and bring to a boil. Boil for 10 minutes, then cool.
Meanwhile, slowly melt the butter in a heavy saucepan, and cook for several minutes, without browning. Stirring constantly with a wooden spoon, slowly add the semolina or farina. Cook over low heat until the mixture turns a golden chestnut color; do not brown. Add 2 tablespoons of the pine nuts and chopped almonds and continue cooking 1 more minute.
Remove cinnamon stick, cloves, and peel from the cooled syrup. Gradually add the syrup to the semolina mixture, stirring with a long-handled wooden spoon; the mixture will bubble furiously. Cook over the lowest possible heat until the syrup has been absorbed and the mixture thickens. Remove from the heat and drape with a clean towel for 10 minutes. Turn into a mold, spreading with a knife or a spatula. Cool, then reverse onto a serving platter, sprinkle with cinnamon, and garnish decoratively with the remaining pine nuts and the whole almonds. Cut into small, diamond-shaped pieces.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.
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