Bulgarian Semolina Caviar

Hajver ot gris

• 1/4 teaspoon salt
• 1 teaspoon tomato paste diluted with a little water
• 2 tablespoons semolina
• 50 ml sunflower or olive oil
• 2 tablespoons lemon juice
• 1 teaspoon finely grated onion

Heat 125 ml water with the salt in a small nonstick saucepan. Add tomato paste: bring to boil. Sprinkle in semolina gradually. Stir constantly! Cook over medium heat until thick solid mass forms -- about 4 minutes. Move to mixing bowl: cool. Beat in the oil very slowly, drop by drop: then the lemon juice and the grated onion. Season to taste.

Pile in deep serving dish and refrigerate. To serve: surround with olives, lemon wedges, sliced eggs and parsley, and thin unbuttered toast strips.