| For the mix: | |
| 2 kg (8 teacups) of coarse semolina | |
| 6 packets of margarine (4 teacups melted), or oil | |
| 4 teacups of coarsely ground and roasted walnuts, or other nuts (pine nuts, almonds, hazelnuts, raisins, etc.). | |
| For the syrup: | |
| 1 kg of sugar (6 teacups) | |
| ½ teacup of honey | |
| 18 teacups of water | |
| 3 cinnamon sticks | |
| 10 cloves | |
| juice of a lemon and its peel cut into 4 pieces |
| 1. | Add the margarine or oil in a suitable dava and once it is hot, add the semolina. |
| 2. | Stir constantly to prevent it from sticking, until it turns blond. |
| 3. | Then turn off the heat and add the raisins, nuts, etc., mixing well. |
| 4. | At the same time we have boiled the syrup with all the ingredients in a pot. |
| 5. | Remove the syrup, the herbs (lemon, cloves and cinnamon) from the syrup and pour it into the dava with the hot semolina. |
| 6. | Stir constantly until it thickens. |
| 7. | If the liquid seems to be too much then put it back on the fire for a while to be absorbed. |
| 8. | Then cover the dava with a cloth for at least half an hour, to slow it down. |
| 9. | Then mix lightly and put it in moulds or a large baking pan or a suitable baking pan to cut it into triangular pieces. |
| 10. | After molding, cover again until cool. |
| 11. | It is served hot or cold, depending on your preferences and can be stored for days in the fridge. |
| 12. | Tip: |
| 13. | To serve, you can garnish with coconut, grated pistachio, dried fruit, various spoon sweets, sprinkles etc. |