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!
Provided by COOKGIRl
Categories Breakfast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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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Melvin Estrada
[email protected]I'm allergic to lamb. Is there a vegetarian version of this recipe?
Tsepiso Makhetha
[email protected]This dish looks amazing! I can't wait to try it.
Md Yeasin Khan Army
[email protected]I would love to try this recipe, but I don't have any lamb. Do you think I could substitute another type of meat?
Mdrjdj Bsjxc c
[email protected]This dish was a great way to use up leftover lamb. It was easy to make and very flavorful.
Trenton Stanley
[email protected]I'm not sure what went wrong, but my dish turned out really bland. I think I might have forgotten to add the spices.
Gamer Noob
[email protected]This dish is absolutely delicious! I love the combination of lamb and spices. I will definitely be making this again and again.
Izumon Izu
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as I expected. I think I might have overcooked the lamb.
Eva Hous
[email protected]This dish was a bit too spicy for me, but it was still very good. I would recommend using less chili powder if you don't like spicy food.
Thai Fight Nation
[email protected]The flavors in this dish are amazing! The lamb is so tender and the spices are perfectly balanced. I will definitely be making this again.
Camarie Peterson
[email protected]This was my first time making mamounia, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. I served it with couscous and a side of vegetables, and it was a delicious and satisfying meal.
Zoleka Nxumalo
[email protected]I'm not a big fan of lamb, but this dish changed my mind. The meat was so tender and flavorful, and the spices were perfect. I'll definitely be making this again.
Carmyn Swindell
[email protected]This dish was a hit at my dinner party! The combination of flavors was絶妙and the presentation was stunning. My guests raved about it, and I will definitely be making it again.