prep
10 minutes
cook
40 minutes
difficulty
Easy
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 1 litre water
- 560 g natural yoghurt
- 250 ml milk
- 360 g semolina
- 220 g sugar
Miok
- 500 g butter
- 560 g natural yoghurt
Instructions
Bring the water to the boil in a saucepan and stir in the natural yoghurt. Reduce heat to low, then add the milk, semolina and sugar. Stir until mixture thickens.
To make miok, melt the butter in a small saucepan over medium heat, then stir in the yoghurt. Bring to the boil, stirring constantly, and continue to cook for 20 minutes or until butter and yoghurt separate.
Immediately remove from heat once yoghurt granules turn a pale, nutty colour. Serve kuindiong topped with miok.
Photography by Katie Kaars
As seen in Feast magazine, Feb 2014, Issue 28.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
