½ kilo (2 cups) irmik (semolina - old style (not instant) cream of wheat can be used)
2 cups milk or half milk half water, room temp or hot
Slightly less than 1 cup olive oil
2 cups sugar
A few spoonfuls of pine nuts
Stir irmik, oil, and pine nuts in a heavy pan (with a tight fitting lid – you’ll need it later) continually over medium heat until pine nuts are hazel in color. Then add the milk/water mixed with the sugar. It may splatter, so please be careful. Stir and cover. The irmik will absorb the liquid within around half an hour. Can be eaten warm, room temperature, or cold. Sprinkle with ground cinnamon to serve. For a slightly lighter dessert, use 3 cups of liquid rather than 2.