Pasta with Semolina & Apricot Jam (Hungarian Grízes Tészta)🇭🇺

Instructions:

1. Cook pasta
   • Boil pasta in salted water until al dente. Drain well and set aside.
2. Toast semolina
   • In a large dry pan, toast the semolina over medium heat, stirring constantly, until golden brown and fragrant (about 8–10 minutes).
   • Add the oil or butter and mix well so it coats the semolina evenly.
3. Combine
   • Add drained pasta to the pan and toss until the noodles are evenly coated with the toasted semolina.
4. Sweeten
   • Sprinkle with powdered sugar to taste and mix lightly.
5. Serve
   • Spoon onto plates and serve with a generous dollop of apricot jam on the side.

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🍑 Tips & Variations:

• Some Hungarians like to add ground cinnamon with the sugar for extra warmth.
• Instead of apricot, you can serve it with plum, cherry, or strawberry jam.
• For a richer taste, use butter instead of oil when mixing with semolina.

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Would you like me to also share the savory version of Grízes Tészta? (It’s made the same way, but instead of jam and sugar, it’s eaten with a cold glass of sour milk or kefir – very traditional!)