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!
My Private Note
Units: US | Metric
- 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)
- 1Melt the butter in a heavy pan. Lightly brown the semolina on LOW heat for 5 minutes.
- 2Meanwhile, combine the sugar, water and milk in another pan and bring *almost* to a boil.
- 3Once 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.
- 4Spoon the semolina pudding into individual dessert cups and set aside to cool slightly. Cover and chill.
- 5Note: for breakfast I ate this hot right out of the pan.
- 6Just before serving, sprinkle the top of the pudding with ground cinnamon and garnish with the sliced almonds (and rose petals if using).
Nutritional Facts for Mamounia
Serving Size: 1 (188 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 345.0
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 8.7 g
- Cholesterol 39.0 mg
- Sodium 133.6 mg
- Total Carbohydrate 51.3 g
- Dietary Fiber 0.8 g
- Sugars 33.2 g
- Protein 4.7 g
The following items or measurements are not included: