Heat oil in a medium pot on medium-high heat. Add the semolinas and almonds and stir constantly until the semolina is cooked and golden brown, about 20 minutes. Remove from heat.
In a small pot, mix the water, sugar, lemon
half, cloves, and cinnamon. Place on high heat and bring to a boil. Turn heat to medium-high heat and simmer
has dissolved, about 6 minutes. Pass through a sieve
and discard lemon and spices
Carefully, pour the syrup over the semolina and stir until well blended. Cover the pot and let sit to absorb, about 10 minutes.
Spoon the mixture into 3 1/2 to 4-ounce ramekins and let cool. Unmold
onto a plate and sprinkle with cinnamon.