In India and other regions semolina recipes like this one are called 'upma''. This recipe is using mediterranean flavours.
The ingredients are fit for two portions.
- 2 Cups semolina.
- 1 (Red) bell pepper.
- 2 Tomatoes.
- 2 Cups vegetables like blanched selery, broccoli, carrot.
- 1 Spoon ghī or sesame oil.
- 1 Tea spoon grated ginger.
- ½ Tea spoon dried thyme.
- ½ Tea spoon dried oregano.
- ½ Tea spoon dried basil.
- ½ Tea spoon dried marjoram.
- ½ Tea spoon paprika powder.
- 1 Tea spoon tomato powder.
- 2-3 Cups water.
- 2 Spoons olive oil.
- ¼ Teaspoon black pepper powder.
- ¾ Teaspoon salt.
- Remove the seeds and stem from the bell pepper and roast it (for instance in an oven) untill it starts to brown a little.
- Blender the bell pepper together with the tomatoes to a smooth sauce.
- Cut the vegetables in small pieces.
- Heat the ghī or sesame oil, add the ginger and the dried herbs and spices (except the tomato powder) and fry them for a few moments.
- Add the vegetables and fry them for a few moments.
- Add the bell pepper and tomato sauce, then add the tomato powder, bring to a boil and let the whole simmer until the vegetables are just done.
- Dry roast the semolina in another pan untill it starts to become brown.
- Bring the water to boil.
- While the semolina is still hot mix in the vegetables, sauce and water. The semolina will sputter.
- Give the semolina some time to soak in the liquid until it becomes rather dry. If the semolina stays too wet you can cook the whole a bit more without a lid on the pan until the semoline more or less dried (stirr to avoid burning).
- Reduce the heat, add the olive oil, black pepper and salt and stir.