MAMOUNIA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mamounia image

Syrian Semolina Pudding. I am intrigued by the use of semolina for dessert (see Recipe #456067 for example) and until fairly recently have only used it for bread baking. I found this recipe in the cookbook 'Recipes for an Arabian Night' by David Scott. Good for breakfast or dessert!

Provided by COOKGIRl

Categories     Breakfast

Time 13m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons butter
1/2 cup semolina (I used semolina flour)
2/3 cup sugar (which I reduced to 1/4 cup)
1 cup water
1 cup milk (I always use whole milk)
1/2 teaspoon rose water (add only 1/4 teaspoon at first then add more, to taste)
ground cinnamon
toasted sliced almonds
fresh rose petals, thinly sliced (optional) or dried rose petals, crushed (optional)

Steps:

  • Melt the butter in a heavy pan. Lightly brown the semolina on LOW heat for 5 minutes.
  • Meanwhile, combine the sugar, water and milk in another pan and bring *almost* to a boil.
  • Once the semolina is done, gently stir in the sugar/milk mixture. Use a whisk to break up any lumps. Cook to desired consistency. For me, this step only took about 2 minutes. If the mixture is too thick, add a little bit of milk or water. Stir in the rosewater.
  • Spoon the semolina pudding into individual dessert cups and set aside to cool slightly. Cover and chill.
  • Note: for breakfast I ate this hot right out of the pan.
  • Just before serving, sprinkle the top of the pudding with ground cinnamon and garnish with the sliced almonds (and rose petals if using).

Mrs. Butt
[email protected]

Avoid this recipe at all costs!


m hasan ayon
[email protected]

This recipe is a waste of time and ingredients.


Yassmin Mostafa
[email protected]

I would not recommend this recipe.


Junior Akwadou
[email protected]

I followed the recipe exactly and it didn't turn out well. I'm not sure what went wrong.


April Faul
[email protected]

This recipe was a bit too spicy for my taste.


Lauren Butler
[email protected]

I found the recipe to be a bit bland. I added some extra spices and it was much better.


Amjid ali Amjid 54
[email protected]

The chicken was a bit dry, but the sauce was delicious.


Tarak Uday
[email protected]

This recipe is perfect for a weeknight meal.


Merriam Khoza
[email protected]

I love the vibrant colors of this dish.


adil bilal
[email protected]

This dish is so easy to make and it's packed with flavor.


moffat zimba
[email protected]

I'm definitely making this again.


Hasan Shaah
[email protected]

Wow!


Woke__ Beats
[email protected]

This recipe is a keeper! I've made it several times and it's always a hit.


M Raheel Ilyas
[email protected]

I love how flavorful this dish is. The combination of spices and herbs is perfect.


Rana Adyn Ali
[email protected]

This is now my go-to recipe for chicken tagine. It's so easy to make and always turns out delicious.


Hajara Aktar
[email protected]

Absolutely delicious! I followed the recipe exactly and it turned out perfect. The chicken was cooked to perfection and the sauce was amazing.


Baby Agnes Manjares
[email protected]

This recipe was a hit with my family! The flavors were incredible, and the chicken was so tender and juicy. I highly recommend it!