Pasta with Semolina & Apricot Jam (Hungarian Grízes Tészta)

Ah, you’re talking about Grízes Tészta, a classic Hungarian comfort dish! It’s surprisingly simple, hearty, and sweet—basically pasta with a semolina (gríz) topping, often sweetened with sugar or jam. Here’s a traditional way to make it using apricot jam:

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Ingredients (serves 2–3)

• 200 g (7 oz) pasta (small shapes like fusilli, penne, or egg noodles)

• 2 tbsp butter or oil

• 4–5 tbsp semolina (gríz)

• 3–4 tbsp sugar (optional, depending on sweetness of jam)

• 4–5 tbsp apricot jam

• Pinch of salt

• Optional: cinnamon or crushed nuts for garnish

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Instructions

1. Cook the pasta

   • Bring a pot of salted water to a boil.

   • Add the pasta and cook until al dente according to package instructions.

   • Drain and return to the pot, keeping it warm.

2. Prepare the semolina topping

   • In a small pan, melt the butter over medium heat.

   • Add the semolina and stir constantly for 2–3 minutes until it turns golden and smells slightly nutty.

   • Add sugar if desired, and mix well.

3. Combine pasta and semolina

   • Sprinkle the toasted semolina over the cooked pasta.

   • Mix gently so the semolina coats the pasta evenly.

4. Serve with apricot jam

   • Spoon apricot jam on top or swirl it through the pasta.

   • Optional: sprinkle with cinnamon or crushed nuts for extra flavor.

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💡 Tips:

• You can also add a little milk to the semolina while toasting for a creamier texture.

• Traditionally, Hungarians often enjoy this dish both as a dessert and a light breakfast, so it’s flexible.

• If you want a richer version, stir in a dollop of sour cream or yogurt before serving.

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If you like, I can also give a step-by-step version with a picture showing the perfect semolina-to-pasta ratio, which makes it look exactly like the Hungarian classic. Do you want me to do that?