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“This was a recipie in 'My Greek Kitchen' shown on t.v. Thank you Evelyn/Greece for telling me what it is called. This is eaten at times of fasting in Greece.”
1hr 10mins

Ingredients Nutrition

  • 1 cup sliced almonds
  • 1 cup semolina
  • 5 cups water
  • 1 cup sugar
  • 12 teaspoon masticha
  • 1 teaspoon sugar
  • oil, to coat a pudding mould


  1. Grind the mastica with the teaspoon of sugar until it is a powder.
  2. Fry the almonds in a saucepan until they are golden brown.
  3. Remove 1/4 of the almonds (to decorate the pudding at the end).
  4. Add the semolina to the pan and heat for a minute.
  5. Add the water and the sugar and gradually bring to a boil, stirring all the time.
  6. When thickened add the mastica and the sugar.
  7. When the semolina is ready, it will bubble and be quite thick.
  8. Pour the mixture into a greased pudding mould and chill in the fridge for a couple of hours before serving.
  9. Turn out onto a plate and decorate with the reserved almonds.

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