1. Prep the stock base
   Pick roughly 1½ tsp thyme leaves (just the leaves).
   Measure 1½ tsp fennel.
   Load both into a tea infuser ball and close it tightly.
   Add the infuser to a large pot with 2 L cold water.
   Set on medium-high heat and bring to a boil.
   
   
2. Season the water for a flavorful broth
   While it heats, add:
   

    

   • 1½ Tbsp salt
   • a generous amount of freshly cracked black pepper
   • 80 ml olive oil

   Stir briefly to combine.
   
   

3. Add the medium semolina
   Once the water is at a full boil, reduce the heat slightly so it’s not violently bubbling.
   Sprinkle in 250 g medium semolina little by little while stirring continuously.
   Cook for 10 minutes, stirring often so it stays smooth and doesn’t catch on the bottom.
   
   
4. Finish with milk (don’t overcook)
   After 10 minutes, add 500 ml whole milk and stir it in well.
   Remove the tea infuser.
   Turn off the heat completely and stir once more until silky.
   
   
5. Rest + serve
   Cover and let it sit a few minutes so the texture settles.
   Serve, then finish each bowl with a drizzle of olive oil and a pinch of cumin.
   
   

     
      Notes & Swaps

• If it turns into semolina pudding, it was cooked too long or at too high heat — keep the last stage gentle and stop once it’s soup-like.
• If it gets too thick while resting, loosen with a splash of warm milk or hot water, then stir.
• Medium semolina is the best texture here; fine semolina thickens faster and can go gluey if you blink.
• For a lighter version, use half milk + half water. For dairy-free, use unsweetened oat milk.
• Don’t skip the finish: olive oil + cumin is what makes it taste “complete”.