Aug 10, 2011


This semolina pudding hails from Iraq and is a favorite Ramadan favorite throughout the country. Despite the easiness of this recipe the flavors pack quite a punch. Many people use 1 tablespoon of rose water and another of orange water when making this dish but as you can see I choose to use only a bit of one. I am personally not too keen on to much flavored water I much rather have a slight taste of it that lingers on. Fine Semolina is used in making this traditional pudding.

3 cups water
1/2 cup sugar
1/4 cup butter
1/2 cup semolina
1/2 tablespoon orange blossom water
1 teaspoon ground cinnamon plus more for garnish
Blanched almonds for garnish

1. In a 2-1/2 quart pan on high heat add water and sugar. Bring to a boil then reduce heat to low for 15 minutes; set aside.

2. In a separate pan, melt butter and add semolina. Stir constantly for 5 minutes or until mixture is golden. Carefully add sugar syrup into semolina mixture. Add orange blossom water and 1 teaspoon of cinnamon. Bring to a boil them reduce heat to low. Stir constantly until mixture has thickened, about 10 minutes.

3. Pour into serving dish, sprinkle with cinnamon and garnish with almonds.

Yields: 4 servings

4 fabulous comments:

  1. Live.Love.LearnAug 10, 2011 12:44 PM

    it looks delicious... this is definately going on my list of things to make...

  2. Thanks and I am sure you will love it :)

  3. This is super well known in Syria, especially the city of Aleppo, as a breakfast dish, with the exception that they use pine nuts, and I don't believe their version of mamounieh has cinnamon. Either version sounds yummy and reminds me of the simple "farina" or "cream of wheat" hot cereal I grew up eating as a kid. (northerner lol)

    • Oh that sounds really good and thanks for letting me know I love to hear stories like this <3


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