The supreme Greek dessert. A thick semolina custard is encased in buttered phyllo, baked until golden, and then drowned in a cold lemon-scented syrup, resulting in a dual texture of shattering pastry and silken cream.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Cook milk, sugar, and semolina until very thick.
Temper in egg yolks and butter.
Line dish with buttered phyllo; pour in custard.
Cover with more phyllo; until dark golden.
Pour cold lemon syrup over the bubbling hot pastry.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
