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Prep Time5 Mins
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Serving4
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Ready in:20 Mins
Hungarian Semolina Pasta – The Ultimate Comfort Food Classic
Hungarian Semolina Pasta (known as grízes tészta or darás tészta) is a true legendary dish in Hungary. While it’s definitely not a diet-friendly meal, it’s a nostalgic “guilty pleasure” that most of us grew up eating in school cafeterias.
This dish remains a staple in Hungarian households today. It’s one of those rare meals that sparks a debate: do you prefer it savory or topped with a mountain of apricot jam? Since it’s incredibly budget-friendly and lightning-fast to make, it’s the perfect choice for busy weekdays. Below, we’ll show you exactly how we prepare this sweet classic so the semolina stays perfectly soft and the results impress everyone.
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Ingredients
Nutrition
- Daily Value*
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Calories: 785 kcal39%
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Total Fat: 38 g54%
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Saturated Fat: 5.5 g28%
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Total Carbohydrate: 94 g36%
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Sugars: 12 g13%
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Protein: 16 g32%
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Fiber: 4.5 g18%
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Salt: 0.9 g15%
- Based on a 350-380g serving size.
Directions
Sizzling the Semolina Start by heating about 3/4 cup of oil in a large pan, then pour in the cup of semolina. We aren't sticking to strict scientific measurements here—a good old-fashioned mug-sized cup will do!
Add 3 good tablespoons of sugar and a teaspoon of salt, then start toasting and stirring it gradually over medium heat. You can’t leave it alone for even a second, because it burns very easily.
While the semolina is reaching that perfect golden-brown color, boil some water in a kettle.
Once the semolina looks spot on, drench it with about half a liter (17 oz) of water and cover the pan so it can soften properly. I absolutely hate it when it stays hard and crunches under my teeth...
Boil some salted water and cook the ribbon pasta. Once you’ve drained the pasta, toss it straight into the semolina and mix it all together thoroughly.
Conclusion
When it comes to serving, powdered sugar and apricot jam are a must! But of course, you can eat it with whatever you like :D Give it a try yourself!
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