Tamina - Algerian Toasted Semolina & Honey Sweet

"Tamina is a very old Algerian recipe. Traditionally it is served to celebrate the birth of a baby, however many people eat it whenever they get the craving for something seriously sweet! It is most commonly served in small plates & people each have a small spoon with which to eat it, you can of course, serve individual portions. Algerian children go crazy for this so don't forget a plate for them!"
 
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photo by Um Safia photo by Um Safia
photo by Um Safia
Ready In:
10mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • In a saucepan heat the semolina over a medium-high heat. Keep shaking the pan until the semolina is evenly toasted & a rich golden brown colour. Pour into a bowl & set aside.
  • Melt the butter / margarine in the empty pan you used to toast the semolina. Remove from the heat & stir in the honey.
  • Pour the semolina back into the pan & mix well to combine it with the butter & honey. If you notice the semolina mixture is too runny or has a little extra butter on top, just add a little extra semolina to the pan. If the semolina mixture is a little too stiff to pour, add 1 teaspoon extra of both the butter & the honey & mix well.
  • Pour the semolina mixture out onto a small dinner plate or side plate & decorate with the cinnamon, silver balls & any additional items you like ( I used satin bows & a paper tea roses in the pic ) To make a pretty pattern with the cinnamon, use the rim of a small tea glass or shaped cookie cookers dipped in the ground cinnamon.

Questions & Replies

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  1. Rme .
    can we have the recipes in arabic plz !!
     
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Reviews

  1. Cookie16
    Once again I am saved by Um Safia with her truly authentic Algerian home recipes. I knew I had to make this but I didn't knwo the right measurements. I made this for my sister in law who had her third child last week. We all gathered around the tiny plate with our spoons and scarfed it down. I can't find anything but fine semolina here so I used 3/4 cup cream of wheat to get the proper texture and 1/4 fine semolina to get that semolina taste. Thanks Um Safia for putting this on Zaar and making everyone in my family so happy!!!
     
  2. jools100
    this looks similar to what Ive had in Algeria before and it was lovely . thanks for recipe cant wait to try it.<br/>your instructions are great esy to follow I am though like my algerian mum in law I do it by eye so your measuremants are good way to ensure I do correctly.
     
  3. sj h.
    I love how simple and easy this recipe is not to mention it tastes good. I too only had fine semolina on hand and I wish I had read Cookie16's review about the cream of wheat. Anywho, I followed Um Safias directions and used fine semolina. The texture is a bit fragile but it still taste good. Its a surprise for my Algerian hubby. Fingers crossed.
     
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RECIPE SUBMITTED BY

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. 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