| 1 | Dissolve the sugar in the water and bring it to a boil. |
| 2 | At the same time, brown the semolina in the oil on high heat, stirring continuously. |
| 3 | When the semolina has taken a golden brown colour, add the syrup into it (taking care not to burn your hands), turn down the heat and keep stirring until you get a kind of thick porridge. |
| 4 | Pour into any kind of mold you can think of (a cake-mold is perfect for the job), and let it cool. |
| 5 | Unmold into a platter and sprinkle with cinnamon. |
| 6 | Slice it using a wet knife, serve, and watch your weight go sky high! notes: * a greek dessert with semolina -- this is a traditional greek dessert that is extremely about tasty, and as easy to make as 1-2-3-Tasty. |
| 7 | Yield: fills a cake-mold. |
| 8 | * you should be very careful pouring the syrup into the browned semolina, as it is extremely hot, and pouring water on it causes an eruption of scaldingly hot steam. |
| 9 | * you should not put this dessert in the refrigerator. |
| 10 | It can keep for a few days outside the refrigerator, assuming you can gather enough will power not to eat it all at once. |
| 11 | Some oil will start to drain off after a day or so, but this is to be expected. |
| 12 | Just make sure you don"t leave the dessert on your favourite tablecloth! * the recipe doubles, halves etc. |
| 13 | Nicely as long as you keep the proportion of the ingredients. |
| 14 | * i have seen variations on this dessert using any kind of fat imaginable, ranging from cooking fat to olive oil or butter, though i"ve only tried it with olive oil. |
| 15 | : difficulty: easy. |
| 16 | : time: 15-20 minutes. |
| 17 | : precision: measure the ingredients, except for the sugar which you can adjust to taste. |
| 18 | : kriton kyrimis : princeton university, princeton, new jersey, usa : princeton!kyrimis : |
