"Phytoura"

Directions

1. In a saucepan, bring water with salt to a boil. Add the semolina and stir to prevent lumps. When it becomes a thick mixture, remove it from the heat.
2. In an oiled baking dish, pour the mixture and spread it evenly on top, so the surface is smooth without hollows.
3. Leave it in the dish to firm up and become solid for about 12 hours. This is why in Zakynthos, they typically prepare it the evening before.
4. After the 12-hour period, cut it into pieces and fry them over medium heat until they turn golden brown. Place them on absorbent paper to remove any excess oil.
5. While they are still warm, create a mixture of sugar and cinnamon and dip the pieces in it to coat them evenly.
• Traditional phytoura has large pieces, but I would recommend using a larger baking dish to make the pieces thinner and more delicate. In my opinion, they become tastier this way.
• If it's hot weather during the 12-hour waiting period, you can place it in the refrigerator.
• You can also add lemon zest, Chios mastiha, or vanilla for flavor if you prefer.
• It's equally delicious if you drizzle it with thyme honey instead of sugar. Enjoy!