Ingredients
- ½ kilo flour
- water
- ½ liter milk
- 1 pinch of salt
Directions
Place the flour in a flat dish, sprinkle lightly with water and rub it together until you get small clumps.
Put the dish with the mixture in the sun for 2-3 hours and then rub the flour together again to get much smaller chunks.
Heat 2 liters of water in a deep pan, adding the flour when it comes to the boil and stirring constantly with a wooden spoon. Add a pinch of salt and when it starts becoming creamy, slowly add the milk, mixing constantly until you have a thick consistency. This porridge can be eaten hot as well as cold.
| Source | Anna Goufa |
