The successful combination of semolina and cherries is responsible for flawless flavor that won’t leave any semolina’s fan indifferent.
Ingredients
Semolina 125 g
Cherries (fresh/chilled) 250 g
White bread 150 g
Milk 500 ml
Sugar 125 g
Vanillin to taste
Egg 2 pieces
Almonds 30 g
Dairy butter 1 tsp
Salt to taste
Powdered sugar 2 tsp
Stages of cooking
1
Bring the milk to the boil; add the salt, ground almonds, sugar, butter and semolina. Cook stirring occasionally until it is thickened.
2
Trim off the crust of bread, and grind the bread. Add the eggs to slightly cooled semolina and stir it up.
3
Rinse and deseed the cherries. Drain them on the paper napkin. Put more than a half of cherries to the semolina batter, stir it up.
4
Brush the baking pan with dairy butter, and put the semolina batter in. Set the remaining cherries on the top. Bake for 30 mins in oven preheated to 180C until it has a golden crisp.
5
Cool and dust with powdered sugar the finished semolina pudding. It can be dressed with fresh cherries and mint leaves. Serve cooled.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
The mezhivo is an authentic Ukrainian dish. Besides the vegetable one, there is the fruit mezhivo. It will better compliment the alcoholic beverage but it should be made beforehand.
It is very delicious and easy-to-cook traditional Transcarpathian dish. Usually it complements the meats. The salad can be cooked beforehand as it might be stored in the fridge in a sealed glass jar.
The pumpkin dishes are very common in traditional Ukrainian cuisine. In general, the pumpkin came from America, however the Ukrainians had caught the fancy of it therefore as of today it is one of the protagonists of Ukrainian fare.
The national dishes of pumpkin are multifaceted. It can be used to make thin pancakes, pies, cookies, porridge and p
The kulish is an age-old Ukrainian dish, popularized by Zaporizhian Cossacks. This pottage, made of millet, salo, potatoes and onions, was highly praised by Cossacks for its easy-to-cook and nutritive characteristics. Quite often, the kulish was a great substitute of full-fledged dinner during their military marches.
As of today, the Ukrainian hou
