 Semolina pudding with fruits | |
| Alternative names | kasza manna, krupičná kaše, krupicová kaša, griș cu lapte, budincă de griş, tejbegríz, tejbedara, Grießbrei, Mamonia |
|---|---|
| Type | Pudding,porridge |
| Region or state | Central and Eastern Europe |
| Serving temperature | Warm or chilled |
| Main ingredients | Semolina,milk,sugar |
| Variations | Water instead of milk |
Semolina pudding orsemolina porridge is aporridge-typepudding made fromsemolina, which is cooked withmilk, or a mixture of milk and water, or just water. It is often served withsugar,cocoa powder,cinnamon,raisins,fruit, orsyrup.[1] It is similar tograin based halva or halawa. A similar consistency torice pudding can also be made by using more semolina and by baking, rather than boiling.
Semolina pudding has been eaten in Europe since Roman times. The recipe book ofApicius (roughly dated 4th century AD) describes a semolina porridge made fromfarina mixed with almonds, raisins and raisin wine.[2]
Semolina pudding is also for sale as an instant (powdered)[3] or preparedconvenience food.Cream,vanilla,fruit,spices orartificial flavouring is often added. Some of these products must be prepared with milk or water. If only water is necessary, thenpowdered milk is often an ingredient of the convenience food.
The Czechs call itkrupičná kaše orkrupicová kaše, the Slovakskrupicová kaša, the AustriansGrießkoch, the GermansGrießbrei, the Slovenianskaša iz pšeničnega zdroba, and the Croatians call itgriz. It is served warm, sprinkled with cocoa and sugar, and doused with melted butter. Sometimes other variations and flavours may be used, such as cinnamon, honey, cherry compote, grated chocolate,tuzemák, etc.
In Romania it is calledgriș cu lapte.[4] Jam, candied fruit,cinnamon andraisins may be added. Once cooked, the preparation is poured into a cake pan.[5] It is served warm or cold. The wordgriș may come fromGermanGrieß similar to the Englishgrit.[6]
Hungarians call this dishtejbegríz ortejbedara, meaning "semolina in milk". Usually cooked with a generous amount of sugar, some butter, and a pinch of salt. It is served warm either plain or sprinkled with cocoa powder, cinnamon sugar,[7] sometimes with fresh or canned fruits, jam, vanilla, choco bits; modern additions include ice cream, whipped cream, brown sugar,maple syrup, candied fruit, granola, pumpkin seeds etc. A similar but much thicker pudding-like product, precooked and packaged as a store-bought convenience food, is marketed under the namegrízpuding (mirror translation forsemolina pudding).
In Lithuania, this dish is calledmanų košė. Usually, it is cooked in a mixture of water, milk and sugar, and is always served warm, with a topping of cinnamon and sugar, or sometimes jam.[citation needed]
In theLevant, semolina pudding is used as a ingredient in makingtamriyeh (Arabic:تمرية), a dessert made by cutting rose-water flavored semolina pudding into squares, wrapping it infilo pastry, frying it, and topping it with powdered sugar and syrup.[8][9][10] It is often associated with the city ofNablus,[8][10][9] and is popular elsewhere, likeLebanon andEgypt.[10][9][11]
Khabeesa (Arabic:خبيصة) is a traditional semolina pudding made using grape juice that is mixed with semolina flour and flavored with seeds, it is popular in the city ofHebron, in theWest Bank.[12][13][14]
This dish is well known inDamascus andAleppo (as well as other parts of Syria) as Mamonia (Arabic:مأمونية), it is thought to have been named afterCaliphal-Ma'mun, who ruled over medieval Syria. It is prepared by adding butter-toasted semolina into boiling water that is mixed with sugar and sometimes cinnamon pieces. It is then served with a variety of toppings including but not limited to white cheese, cinnamon powder andpistachios.[15]
InLebanon, semolina pudding is used as a component in makingLayali Lubnan, where a layer ofrose water-flavored semolina pudding is topped with a layer ofqishta, and then various toppings like nuts andqatir.[16]
