Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          water
   2      cups          granulated sugar
   1                    cinnamon stick
   3                    whole         cloves
   1                    lemon -- (peel only)
     1/2  cup           butter
   1      cup           coarse semolina or farina
   4      tablespoons   pine nuts
   2      tablespoons   blanched -- chopped almonds
   3      tablespoons   whole blanched almonds

Preparation:

Combine the water, sugar, cinnamon stick, cloves, and lemon peel (or 1 tablespoon lemon juice) in a heavy saucepan and bring to a boil. Boil for 10 minutes, then cool. Meanwhile, slowly melt the butter in a heavy saucepan, and cook for several minutes, without browning. Stirring constantly with a wooden spoon, slowly add the semolina or farina. Cook over low heat until the mixture turns a golden chestnut color; do not brown. Add 2 tablespoons of the pine nuts and chopped almonds and continue cooking 1 more minute. Remove cinnamon stick, cloves, and peel from the cooled syrup. Gradually add the syrup to the semolina mixture, stirring with a long-handled wooden spoon; the mixture will bubble furiously. Cook over the lowest possible heat until the syrup has been absorbed and the mixture thickens. Remove from the heat and drape with a clean towel for 10 minutes. Turn into a mold, spreading with a knife or a spatula. Cool, then reverse onto a serving platter, sprinkle with cinnamon, and garnish decoratively with the remaining pine nuts and the whole almonds. Cut into small, diamond-shaped pieces.