These griesschnitte (fried semolina dumplings) are moist and not too sweet, a perfect end to a meal. This recipe, from chef Roman Albrecht of The Kosher Classroom in Berlin, is made with margarine and soy milk.
1 1/2 tablespoons margarine, plus more for greasing
1 quart soy milk
1/2 cup granulated sugar, plus more for sprinkling
1 plump vanilla bean, split and seeds scraped
Pinch of salt
4 ounces dried apricots, finely chopped
1 cup fine semolina (see Note)
2 large egg whites
Confectioners’ sugar, for dusting
Warmed apricot preserves and fresh raspberries and blackberries, for serving
How to Make It
Grease a 9-by-13-inch baking dish with margarine. In a large saucepan, combine the soy milk with the 1/2 cup of granulated sugar, the vanilla bean and seeds and salt and bring to a simmer. Stir in the dried apricots. Whisking constantly, add the semolina and whisk over moderate heat until thick, about 2 minutes. Let the semolina stand until slightly cooled, about 10 minutes. Discard the vanilla bean.
In a medium bowl, using a handheld electric mixer, beat the egg whites just until foamy. While beating the semolina mixture at medium speed, add the egg whites in a steady stream until thoroughly incorporated. Scrape the semolina batter into the prepared baking dish and place a sheet of margarine-greased wax paper on top, pressing to even the surface. Refrigerate the semolina batter until it is set, at least 2 hours or overnight.
Turn the semolina out onto a work surface and cut into 24 rectangles (you can also cut them into other shapes, like squares or circles). Melt 1/2 tablespoon of the margarine in a large nonstick skillet. Add 8 of the semolina rectangles and sprinkle them with granulated sugar. Cook over moderate heat until golden on the bottom, about 2 minutes. Carefully flip the semolina rectangles and cook until the sugar is melted and golden brown, about 2 minutes longer. Transfer the semolina rectangles to a platter and keep warm. Wipe out the skillet. Repeat in 2 more batches with the remaining margarine, semolina and sugar, wiping out the skillet between batches.
Dust the fried semolina with confectioners’ sugar and serve with warmed apricot preserves and berries.
Fine semolina flour, also called extra-fancy durum flour, is available at Italian markets and online at kingarthurflour.com.
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