Czech Republic, Slovakia, Austria, Germany, Slovenia, Croatia The Czechs call it or , the Slovaks , the Austrians , the Germans
Grießbrei, the Slovenians , and the Croatians call it . It is served warm, sprinkled with cocoa and sugar, and doused with melted butter. Sometimes other variations and flavours may be used, such as cinnamon, honey, cherry compote, grated chocolate,
tuzemák, etc.
Romania In Romania it is called . Jam, candied fruit,
cinnamon and
raisins may be added. Once cooked, the preparation is poured into a cake pan. It is served warm or cold. The word
griș may come from
German similar to the English
grit.
Hungary Hungarians call this dish or
tejbedara, meaning "semolina in milk". Usually cooked with a generous amount of sugar, some butter, and a pinch of salt. It is served warm either plain or sprinkled with cocoa powder, cinnamon sugar, sometimes with fresh or canned fruits, jam, vanilla, choco bits; modern additions include ice cream, whipped cream, brown sugar,
maple syrup, candied fruit, granola, pumpkin seeds etc. A similar but much thicker pudding-like product, precooked and packaged as a store-bought convenience food, is marketed under the name
grízpuding (mirror translation for
semolina pudding).
Lithuania In Lithuania, this dish is called . Usually, it is cooked in a mixture of water, milk and sugar, and is always served warm, with a topping of cinnamon and sugar, or sometimes jam.
Levant In the
Levant, semolina pudding is used as a ingredient in making
tamriyeh (), a dessert made by cutting rose-water flavored semolina pudding into squares, wrapping it in
filo pastry, frying it, and topping it with powdered sugar and syrup. It is often associated with the city of
Nablus,
Nabulsi cheese is a component of some Levantine semolina puddings.
Syria This dish is well known in
Damascus and
Aleppo (as well as other parts of Syria) as Mamonia (), it is thought to have been named after
Caliph al-Ma'mun, who ruled over medieval Syria. It is prepared by adding butter-toasted semolina into boiling water that is mixed with sugar and sometimes cinnamon pieces. It is then served with a variety of toppings including but not limited to white cheese, cinnamon powder and
pistachios.
Lebanon In
Lebanon, semolina pudding is used as a component in making
Layali Lubnan, where a layer of
rose water-flavored semolina pudding is topped with a layer of
qishta, and then various toppings like nuts and
qatir.
United Kingdom In
British cuisine, semolina pudding is made with milk and sugar. ==See also==