Banana Bagels with Fragrant Fruit Compote

• fine semolina (matzo)↗4 ст. л. tbsp
• ground cinnamon↗½ ч. л. tsp
• eggs↗4
• large or two small ripe bananas1

  (about 200 g peeled and mashed)

• rapeseed or sunflower oil

  for frying

• dried apricots↗200g g

  pitted

• dried figs↗100g g

  stems removed, halved

• golden raisins or sultanas↗100g g
• dried apple rings↗100g g
• whole cloves↗2
• cinnamon stick↗1
• star anise1
• Earl Grey tea bag1
• Greek yogurt↗

  and honey for serving

Step-by-step instructions

1. 1

   Place the compote ingredients in a large heat‑proof bowl, pour in 1 L of boiling water and let steep for at least 1 hour.

2. 2

   Transfer the infusion to a medium saucepan, bring to a boil over medium‑high heat, then reduce to medium‑low and simmer for 15‑30 minutes until the syrup thickens and the fruit softens. Cool the compote for at least 3 hours.

3. 3

   In a medium bowl combine the fine semolina (matzo), ground cinnamon and a pinch of salt. Beat the eggs in a separate bowl, gradually add them to the semolina while whisking continuously until you obtain a smooth, lump‑free mixture. The batter should be thick enough to hold its shape when dropped from a spoon. Add the mashed banana and combine.

4. 4

   Heat 1 tbsp of oil (rapeseed or sunflower) in a non‑stick skillet over medium heat. When the oil is hot, pour a quarter of the batter, spreading it into a circle about 12 cm in diameter, and fry for 2‑3 minutes until bubbles appear. Flip carefully with a spatula and fry another 2‑3 minutes until the bottom is golden.

5. 5

   Keep the cooked bagels warm in a low‑temperature oven while you finish the rest of the pancakes. Before serving, remove the tea bag and whole spices from the compote, serve it alongside the bagels with a spoon of Greek yogurt and, if desired, a drizzle of honey.