Búzadara or gríz – these are the two Hungarian words we use for the gritty, coarse particles of wheat (regardless of the wheat’s type) that are milled down after extracting finer flour. Darafelfújt or semolina pudding souffle is made from the well-known semolina porridge (tejbegríz), which is enriched with butter, egg yolks, beaten egg whites, lemon zest and juice (similar to rizskoch). It’s an easy-to-make dessert if you are longing for something sweet.
- 1 liter (~4 1/4 cups) milk
- 6+2 tbsp sugar
- pinch of salt
- 1/2 tsp vanilla extract (optional)
- 10 level tbsp semolina
- 2 tbsp butter
- 4 eggs
- zest of a lemon and juice of a half lemon
Put milk, salt, 6 tablespoons of sugar and vanilla in a saucepan and start to heat. When the milk is warm, but not hot, stir in semolina. While you are stirring, bring it to a boil and cook until the porrridge thickens. Set aside and let it cool until lukewarm.
Once the porridge is lukewarm, mix in butter, egg yolks and lemon juice and zest. Whisk egg whites and 2 tablespoons of sugar until stiff peaks form. Gently fold in the porridge.
Grease a baking pan / cake tin / casserole dish (or what you have) and cover with breadcrumbs or biscuit crumbs. Pour the mixture in the prepared pan and in an oven preheated to 180°C / 356°F bake for 20-30 minutes until a toothpick comes out clean (baking time depends on the size of the pan). Serve with jam or chocolate sauce.