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Total Time
13mins
Prep 5 mins
Cook 8 mins

Syrian Semolina Pudding. I am intrigued by the use of semolina for dessert (see Grießbrei (German Semolina Pudding) 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!

Ingredients Nutrition

  • 4 tablespoons butter
  • 12 cup semolina (I used semolina flour)
  • 23 cup sugar (which I reduced to 1/4 cup)
  • 1 cup water
  • 1 cup milk (I always use whole milk)
  • 12 teaspoon rose water (add only 1/4 teaspoon at first then add more, to taste)
  • Garnish

  • ground cinnamon
  • toasted sliced almonds
  • fresh rose petals, thinly sliced (optional) or dried rose petals, crushed (optional)

Directions

  1. Melt the butter in a heavy pan. Lightly brown the semolina on LOW heat for 5 minutes.
  2. Meanwhile, combine the sugar, water and milk in another pan and bring *almost* to a boil.
  3. 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.
  4. Spoon the semolina pudding into individual dessert cups and set aside to cool slightly. Cover and chill.
  5. Note: for breakfast I ate this hot right out of the pan.
  6. Just before serving, sprinkle the top of the pudding with ground cinnamon and garnish with the sliced almonds (and rose petals if using).
Most Helpful

5 5

I really enjoyed this for this morning's breakfast. I took Cookgirl's lead and lowered the sweetening (I used Splenda) by about the same amount she did although I didn't measure. For the milk I used vanilla almond milk. It made a lovely and welcome change of pace that tasted very good indeed and is quick and east to make.