It comes to us from Zakynthos and is a very simple and delicious dessert !! They usually offer it on the day of St. Dionysios (December 17) and we can find it all over Zakynthos in coffee confectioneries and not only….
Our materials are simple and few
- 1.5 l of water
- 500 g thick semolina
- ½ κ γ αλατι
- A little seed oil for frying
- Crystallized sugar and cinnamon to sprinkle
- Put the water with the salt in a saucepan until it boils. Add the semolina and stir so that it does not clot. When it becomes porridge, remove it from the heat. In a greased pan, pour the porridge and spread it nicely on top so that its surface does not have grooves and dents.
- Leave it in the pan to tighten and become solid around 12 hours. That is why in Zakynthos they do this process the day before last night.
- Once the time limit of 12 hours has passed, cut it into pieces, and fry them on a medium heat until they get a golden brown color. Place them on absorbent paper to absorb any excess oil.
- As it is hot, make a mixture with sugar and cinnamon and dip it so that it goes everywhere in pieces.
-the traditional plant has large pieces, but I would suggest you put it in a larger pan to make the pieces lower and thinner. In my opinion they become tastier.
- If it is summer, waiting for 12 hours, put it in the fridge
- you can if you want to add lemon zest or Chios mastic or vanilla for aroma.
-you also enjoy if you include it instead of sugar, with thyme honey.