This distinctive dessert from the Aegean region is made by cooking fresh cheese, with the salt soaked out, together with semolina and sugar in a pan. Served warm or hot, it balances the cheese’s slight saltiness with the sweetness of the sugar.
Cook the desalted cheese with the butter in a wide pan over low heat, stirring until it melts.
Add the semolina and sugar, and continue cooking and stirring until the mixture begins to pull away from the pan.
Transfer the hot mixture to a serving plate and flatten it. Slice it, sprinkle with cinnamon if desired, and serve warm.
Allergens: contains wheat (gluten) and milk (cheese). Important: Soak the cheese in plenty of water to remove its salt before using it; if it is not fully desalted, the dessert will be excessively salty.
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