Semolina pudding

Semolina is sprinkled slowly into simmering milk while whisking so it does not form lumps, then cooked for a few minutes until it thickens. Sugar, a pinch of salt and vanilla, lemon zest or butter are stirred in. Some versions fold in whipped egg whites for a lighter texture.

The pudding is eaten warm or cold across Europe and the Middle East, with names such as Grießbrei in German and mannaya kasha in Russian. It is topped with cinnamon sugar, fruit compote, jam or a pat of butter.