Most Greek pastries, cookies and candy usually require many steps and several hours. While working on pastries for the Greek Bazaar recently, I happened upon a recipe that looked right up my ally. The recipe has less than 10 ingredients, 1 paragraph of instructions and no oven! I was a little surprised to see Cream of Wheat as an ingredient but was willing to give it a go. And it was a hit! This recipe is adapted from the Cooking Greek for Tulsa cookbook put out by the Holy Trinity Greek Orthodox Church. Easy, tasty and pretty healthy!
2 tbsp. olive oil
2 cups regular cream of wheat (used instant and it was ok)
2 ½ cups sugar
4 cups water
1 tsp. vanilla
Crushed pumpkin seeds (optional)
- Prepare syrup and bring to a boil.
- In a large pot, brown cream of wheat in oil, stirring consistently.
- Pour syrup into cream of what slowly, being careful not to get burned by the steam. (Initially I thought this was crazy commentary but really keep your face back!)
- Stir over medium heat until thickened at least 5 – 10 minutes.
- Remove from heat and place a kitchen towel over pot and put lid on. Let stand for 5 minutes.
- Pour into 9×13 pan and top with nuts and/or pumpkin seeds and cinnamon.
- Cut into squares and enjoy!