semolina

These dumplings serve as an irreplaceable "side dish" for many Czech specialties. They can be made ahead of time and frozen.

• 3 cups white flour
• 3 cups semolina
• 1 whole egg
• 1 teaspoon baking powder
• 1/2 cup milk (or thereabouts)
• 1 teaspoon salt
• 1/2 baguette / French stick or similar French bread, cubed

Mix the flour, semolina and baking powder together in a large bowl. Make a well in the center and break in the egg. Mix in some milk and the salt: then start mixing in the flour. Stir the dough very hard with a wooden spoon for about ten minutes, adding milk if necessary until bubbles start to form (or mix for several minutes in a food processor, using the plastic blade). Add some of the cubed bread: continue to mix. Keep adding bread until the dough is pretty full of it.

Local name: ajvar od griz

• 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.

Local name: 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.