Made from a hard type of wheat called durum wheat, semolina is basically just a coarser flour. It's usually used in pasta, bread, as well as baked goods, but it's super well known for being used in semolina porridge. This is because it absorbs liquid really well.

What are some Syrian desserts that use semolina?

In Syria, Semolina is very commonly used in numerous desserts and baked goods like ma'amoul bars and harisse and gives them their signature crumbly texture. Additionally, it's commonly served in savory dishes as couscous in the place of rice.

What is the perfect texture for mamouniyeh?

Mamouniyeh has a smooth, heavy, and velvety texture. As it cools, it will usually take the shape of whatever you put it in. Some people prefer it more liquid, but I like it to be more thick and creamy.

Mamouniyeh - Syrian Semolina Pudding

Name: Mamouniyeh - Syrian Semolina Pudding
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 cup semolina; 1/4 cup ghee (or butter); 4-5 cups water (and/or milk); 1 cup sugar; 1 tablespoon orange blossom water; 1/2 cup nuts of choice (pistachio, almonds, and/or pine nuts); 1 teaspoon cinnamon; string cheese

Mamouniyeh - Syrian Semolina Pudding

★★★★★

5 from 1 reviews

Author: Samara K.
Total Time: 35 minutes
Yield: 6
Diet: Vegetarian

Description

Mamouniyeh is a delicious, sweet semolina pudding that's warm and velvety. This Syrian dish makes the perfect comfort breakfast or traditional dessert.

Ingredients

Units Scale

Semolina Pudding

1 cup semolina
1/4 cup ghee (or butter)
4-5 cups water (and/or milk)
1 cup sugar
1 tablespoon orange blossom water

For the Topping (Your Choice Of):

1/2 cup nuts of choice (pistachio, almonds, and/or pine nuts)
1 teaspoon cinnamon
string cheese

Instructions

Melt 1 tablespoon of ghee/butter in a pan and toast the nuts until golden brown. Transfer to a bowl or plate and set aside for the topping.
In a medium-sized pot, add the sugar, water, and orange blossom water and dissolve the sugar in medium-high heat. Once the sugar dissolves and starts bubbling, immediately lower the heat. Let it sit while you toast the semolina.
In the same pan you used to toast the nuts, melt the remaining 1/4 cup of ghee/butter. Once it's melted, add the semolina and stir continuously until golden brown. It should take on a caramel color.
Once your semolina takes on a nice color, add it to the pot where your sugar-water mixture is sitting and turn the heat back up to medium-high. You'll want to stir constantly as to not get any lumps. This should take around 7-8 minutes.
As soon as your pudding thickens, pour immediately into a big bowl or into smaller individual bowls.
Garnish with nuts, cream, or cheese.

Equipment

Cuisinart Stovetop Pot

Buy Now →

Ceramic Measuring Cups

Buy Now →

Notes

Serve warm.
As it cools, the pudding will thicken and take the shape of anything you put it in.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 bowl
Calories: 368
Sugar: 33.9 g
Sodium: 77 mg
Fat: 14.7 g
Saturated Fat: 6.1 g
Unsaturated Fat: 8.6 g
Trans Fat: 0 g
Carbohydrates: 56.5 g
Fiber: 2.1 g
Protein: 5.5 g
Cholesterol: 22 mg

Keywords: mamouniyeh, syrian cuisine, syrian breakfast, semolina pudding, middle eastern cuisine, middle eastern recipes, middle eastern breakfast, middle eastern dessert, semolina recipe

Find it online: https://thematbakh.com/semolina-pudding-syrian-mamouniyeh/

Recipe Card powered by