How to make
In a deep bowl, add about 1 cup of water and add the semolina and boil it. Boil it until it swells. During this time, stir it constantly.
Finely chop the parsley, grate the lemon peel and squeeze the juice from it.
Once the semolina has cooled down, mix it well and add the oil in a thin stream, then add the onion, lemon peel, parsley, salt and black pepper and stir again.
Leave the dish for a few hours in the refrigerator and then you can serve it.
