Mamounia Food
MAMOUNIA
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
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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- Melt the tablespoon of clarified butter in a skillet and brown the pine nuts and/or pistachios. Set aside.
- In a saucepan, add the water and sugar. As soon as the mixture starts to boil, turn off the heat. Set aside.
- In a frying pan, melt ½ cup (100 g) of clarified butter. As soon as the butter starts to melt, add all the semolina at once. Mix well and stir constantly with a spatula for about 10 minutes on medium/low heat. The semolina must take a caramel color.
- Put the pan of water and sugar on medium heat and when it starts to boil, pour it over the roasted semolina. Mix well and lower the heat.
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- In a pot over low heat, melt butter, add semolina and keep stirring to roast semolina until it is lightly golden. Will approximately take from 10-13 minutes.
- Meanwhile in another pot over medium heat, pour water and sugar, stir to combine and bring to a boil. Let it simmer until the semolina is done.
- Carefully add the sugar syrup to the semolina, stir constantly until mixture thicken to a pudding consistency. Turn off heat .
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