Instructions: Combine water, honey, cloves, cinnamon stick and lemon peel in a saucepan.

Bring to a boil, lower heat and simmer for 1 minute.

In another 8 quart saucepan heat the oil and slowly stir in the farina. Add almonds and pine nuts and continue stirring so the farina does not burn. When it turns a light chestnut color (in about 10 minutes) remove from heat but keep stirring.

Quickly bring the syrup back to a boil (stirring the farina all the while).Slowly and carefully add the syrup to the farina (the mixture will bubble furiously) and cook for one minute, stirring constantly. Remove from heat, cover with a towel, and let stand for 30 minutes. Turn the mixture into a 2 1/2 cup mold. When partially cool, unmold and sprinkle with cinnamon. Let cool thoroughly, slice and serve.

Or, instead of turning mixture into a mold, use a tablespoon and your hand to shape individual mounds of mixture on a platter. Sprinkle partially cooled mounds with cinnamon. Let cool thoroughly.

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