Mannik Pie – A Taste of My Childhood

 

There’s one dessert that instantly takes me back to my childhood kitchen—the good old Mannik pie. My grandmother used to make it so often that the smell of baked semolina and vanilla still feels like home to me.

I remember sitting by the big wooden table, watching her measure out semolina with an old chipped cup. She never rushed, always humming while stirring the batter. As a child, I thought she had some kind of magic, because how could such simple ingredients turn into something so soft and comforting?

When the pie was in the oven, I would sit impatiently, swinging my legs and asking every five minutes if it was ready. She always smiled and said, “Good things need time, little one.” And oh, how right she was. The moment she pulled it out—golden and fragrant—I knew happiness was just a slice away.

Now, whenever I bake Mannik pie, I feel like I’m carrying on her tradition. The recipe hasn’t changed much, and I like to imagine she’d be proud that I’m passing it along.

Ingredients:

• 1 cup semolina

• 1 cup kefir (or yogurt)

• 1 cup sugar

• 2 eggs

• ½ cup butter (melted)

• 1 cup flour

• 1 tsp baking powder

• A pinch of salt

• 1 tsp vanilla sugar (optional)

How I Make It:

1. Soaking the semolina
   Just like my grandmother did, I first mix semolina with kefir and let it sit for 30 minutes. She always said this step makes the pie “soft like a pillow.”

2. Whisking the eggs
   I beat the eggs with sugar until pale and fluffy. Back then, my grandmother used only a fork, but I take the modern shortcut with a whisk.

3. Combining everything
   I add melted butter, vanilla, and finally the soaked semolina. Then I fold in the flour, baking powder, and a pinch of salt.

4. Baking
   The batter goes into a buttered dish and bakes at 180°C (350°F) for about 40 minutes. The smell that fills my kitchen is the same one I remember from childhood.

5. Serving
   My grandmother always let it cool and sprinkled it with powdered sugar before cutting. I still do the same, although sometimes I can’t resist sneaking a slice while it’s warm.

A Little Extra

I love how versatile Mannik is. Sometimes I mix in raisins or dried apricots, just like Grandma did when she wanted to surprise us. Other times, I add a bit of lemon zest or drizzle it with honey.

Mannik pie is more than just a dessert for me—it’s a piece of my childhood, a reminder of cozy afternoons in my grandmother’s kitchen, and a tradition I now share with my own family.