MAMOUNIA

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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).

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    #15-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #breakfast     #desserts     #middle-eastern     #easy