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Semolina pan

  • 1 T Unsalted Butter
  • 150 g Fine Semolina
  • 400 g Milk
  • 1 t Medium-Grain Salt
  • 1/2 t Cumin Seed, whole
  • 1/4 t Dried Turmeric Root, ground
  • 1 Scallion, thinly sliced
  • Chives, minced
  • Parsley, minced
  1. Toast semolina in butter over medium heat.
  2. Cook. Add remaining ingredients, bring to slow boil. Stirring constantly, boil 5 minutes until the semolina thickens.
  3. Rest. Cover and remove from heat. Rest 5 minutes.
  4. Serve with fresh herbs and lemon juice.

  1. Fauda-Rôle, Sabrina. Vegan One Pot. München: Dorling Kindersley Verlag GmbH, 2023. 154-5. ↩