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!
- 59.16 ml butter
- 118.29 ml semolina (I used semolina flour)
- 158.51 ml sugar (which I reduced to 1/4 cup)
- 236.59 ml water
- 236.59 ml milk (I always use whole milk)
- 2.46 ml 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)
- 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).
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.