Semolina pudding

Semolina pudding

Semolina pudding with fruits
Alternative names	kasza manna, krupičná kaše, krupicová kaša, griș cu lapte, 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
Cookbook: Semolina pudding   Media: Semolina pudding

Semolina pudding or semolina porridge is a porridge-type pudding made from semolina, which is cooked with milk, or a mixture of milk and water, or just water. It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup. It is similar to grain based halva or halawa. A similar consistency to rice 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 of Apicius (roughly dated 4th century AD) describes a semolina porridge made from farina mixed with almonds, raisins and raisin wine.

Semolina pudding is also for sale as an instant (powdered) or prepared convenience food. Cream, vanilla, fruit, spices or artificial flavouring is often added. Some of these products must be prepared with milk or water. If only water is necessary, then powdered milk is often an ingredient of the convenience food.

Czech Republic, Slovakia, Austria, Germany, Slovenia, Croatia

Semolina pudding with cocoa and butter

The Czechs call it krupičná kaše or krupicová kaše, the Slovaks krupicová kaša, the Austrians Grießkoch, the Germans Grießbrei, the Slovenians kaša iz pšeničnega zdroba, and the Croatians call it griz. 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.

Romania

In Romania it is called griș cu lapte. Jam, candied fruit, cinnamon and raisins may be added. Once cooked, the preparation is poured into a cake pan. It is served warm or cold. The word griș may come from German Grieß similar to the English grit.

Hungary

Hungarians call this dish tejbegríz or tejbedara, 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, 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 name grízpuding (mirror translation for semolina pudding).

Lithuania

In Lithuania, this dish is called manų 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.

Syria

This dish is well known in Damascus and Aleppo (as well as other parts of Syria) as Mamonia. 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 and pistachios.

See also

• Cream of Wheat
• Halva
• List of porridges
• Sago pudding
• Rice pudding
• Tapioca pudding
• Milk kissel