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Italian Orange-Cinnamon Semolina Dumplings

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“These dumplings are great as a dessert or with breakfast. Not for the health conscious. Orange blossom water can be replaced by orange essence, but the result is slightly less. Adapted from a recipe by Brigitte Hafner”
2hrs 20mins

Ingredients Nutrition


  1. Bring the milk to the boil over low heat.
  2. Add semolina while whisking.
  3. Heat while stirring until cooked (you should have a pudding-like mass that doesn't stick to the pan).
  4. Stir in sugar, egg yolks, 2 tbsp butter (the mass should now become fluid again).
  5. Add orange blossom water to taste (be careful, this can easily overpower other tastes).
  6. Spread on a greased tray (about 1 inch thick), allow to cool to room temperature.
  7. Cover and refrigerate until firm.
  8. Beat egg.
  9. Heat olive oil and butter over medium-low heat.
  10. Form semolina mixture into small balls, coat in flour, then egg, then breadcrumbs.
  11. Cook in oil/butter mixture until golden brown.
  12. Serve warm, sprinkled with cinnamon sugar.

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