My Mother’s Aletria

Directions

• To a pan, add 500 ml of water, 1/2 teaspoon of salt, 2 cinnamon sticks, the peel of 1 lemon, and bring to a simmer.
• Add 250g of aletria, crumbling it with your hands. Keep stirring until the pasta absorbs all the water in the pan. Then, slowly add 500 ml of milk while stirring.
• Then, add 1 cup of sugar and stir until dissolved. Add 2 tablespoons of butter and stir until combined. Remove from the heat.
• In a small bowl, combine 2 egg yolks and 2 tablespoons of milk. Quickly mix it into the aletria, as you don’t want the eggs to scramble.
• Remove the lemon peel and the cinnamon sticks and transfer to a big plate.
• You may sprinkle with cinnamon, but we usually use cinnamon to make decorative drawings on the aletria.