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!

Ready In:
13mins
Serves:
Units:

ingredients

  • 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

  • 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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@COOKGIRl
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@COOKGIRl
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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!"
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  1. Annacia
    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.
    Reply
  2. COOKGIRl
    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!
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