Grizes teszta

Today I had something that was totally new to me. It felt as if I was eating something gritty, yet it was sweet. Just my kind of thing. BUT, it was not dessert whatsoever. It was a dinner!

It’s called grizes teszta and it was served with cottage cheese (turo) as well as apricot jam which then sprinkled with icing sugar. It was really unique.

Now, why it was gritty, you asked?

SEMOLINA!

My husband’s grandmother said all you need to do is boil noodles in salted water.

While the noodles are boiling, heat a little oil or butter, and fry semolina, sorta toasting them but do not let them browned too much (burnt). Then sprinkle some salt and pour some hot water. Let the semolina cook til softened and water absorbed.

Once semolina is ready, noodles drained, you mix them up and serve with jam of your choice. And if you like it fancy, add cottage cheese and make it more festive with icing sugar 😀

Grizes teszta

Semolina and Pasta

Ingredients

  • cooked noodles
  • a little fat butter
  • semolina as needed
  • salt to taste
  • enough hot water
  • jam of your choice
  • cottage cheese turo
  • icing sugar

Instructions

  • brown semolina in butter, season with salt and pour in hot water
  • cook until water absorbed and semolina tender
  • mix drained cooked noodles with cooked semolina
  • serve with jam, cottage cheese and icing sugar

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