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!
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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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