Semolina Pudding

 This one comes from Sonia Uvezian, I think. I have seen a different version in an Armenian church cookbook, but this is the one that seems easiest. You will need two skillets and a wooden spoon. The copy of the recipe that I have says that this serves six people, but the weren't counting on me stopping by for dessert or breakfast on a cold morning. 

1 cup of sugar
2 cups of water
2 teaspoons of freshly squeezed and strained lemon juice
One-third to one half cup of unsalted butter
1 cup of semolina or regular (not quick-cooking) farina
1 teaspoon of ground cinnamon, or to taste
Clotted cream or whipped cream

In a medium heavy saucepan combine the sugar, water, and lemon juice. Bring it to a simmer, stirring constantly until the sugar dissolves. Simmer 10 minutes, uncovered and undisturbed. Remove the syrup from the heat  and set aside.

In a large, heavy skillet melt the butter over moderate heat. Add the semolina or farina and cook, stirring with a wooden spoon, about 5 minutes. Gradually dd the syrup, stirring vigorously, until it is absorbed and the pudding is thickened. Remove from hea, place a kitchen towel over the skillet, and cover with the lid or a plate. Let is stand for about 15 minutes. Spoon into a serving dish and sprinkle with the cinnamon. Serve warm with the cream.