Usuba
Classic Guryev Porridge with Nuts
A traditional Russian dish made from semolina porridge, layers of butter cream, crushed nuts, and strawberry jam. Baked in the oven and served directly in the baking dish.
- Total
- 45 min
- Standard serving
- 396.8 g
Ingredients
Total 11
Instructions
- 1
Step 1
Pour boiling water over the cleaned nuts for 2–3 minutes, remove the skin, dry thoroughly, and pound in a mortar, adding 1 teaspoon of warm water for each full tablespoon of nuts.
- 2
Step 2
Pour the cream into a skillet, place it in a preheated oven, and remove the forming skin when it begins to brown. Transfer the finished skin to a separate dish.
- 3
Step 3
Collect 12–15 foams this way.
- 4
Step 4
Cook a thick semolina porridge in the remaining cream and milk. Add the crushed nuts, sugar, ground spices (cinnamon and anise) and stir well.
- 5
Step 5
Grease a fireproof skillet with high sides or a wide flat sauté pan with oil. Pour a layer of semolina porridge 0.5–1 cm thick, cover with a skin, pour another layer of porridge, alternate with skin. Repeat until you use the last skin. Add a little jam to the last layer.
- 6
Step 6
Place the pan in a preheated oven for 10 minutes, then remove it and pour the remaining jam on top.
- 7
Step 7
Serve in the same dish in which the porridge was cooked, cut into individual portions.
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