1/2 cup (100 g) semolina
1 tbsp (20 g) tomato paste
1 lemon or 1 tsp (5 g) tartaric acid
1/4 cup (50 ml) vegetable oil
1 and 1/2 cup (300 ml) of water
10-15 pc olives
In boiling water, add the tomato puree, fuzzy with a little cold water, then pour a thin stream of semolina, stirring constantly to prevent the formation lumps. Salt and boiled for 5-6 minutes, then cooled. Added vegetable oil in a thin stream and stirring. The mixture is seasoned with lemon juice (or a solution of tartaric acid), pour into bowl and garnish with olives.