Title: Semola (Semolina Pudding)
Categories: Dessert Sephardic Jewish Turkish Pileggi
Yield: 6 Servings

1	c	Sugar
1	c	Milk
4	c	Water
1		Lemon's rind, grated
1	c	Semolina flour
		Cinnamon, for garnish

Milk puddings are frequently seen served in restaurants and for sale in pastry shops in Istanbul where I first encountered this dessert. It is a dairy dish and should be served after meat since that would contravene dietary laws.

1. Mix sugar, milk, water, and grated lemon rind together in a pan large enough to hold all ingreds. Bring to a boil and continue to simmer over low heat. 2. Gradually add semolina, stirring continuously w/wooden spoon for abt 10 mins. When mixture becomes thick, pour it into a serving bowl and lightly sprinkle w/cinnamon. Refrigerate and serve cold. Serves 6 to 8.

VARIATION: During Sukkoth semola is prepared w/all milk rather than a mixture of milk and water. This provides a richer, smoother consistency, which you may prefer any time during year.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C. 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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