Syrian Semolina Porridge (Mamouniyeh)

5 from 4 votes

Syrian Semolina Porridge (Mamouniyeh)

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

Servings:

Ingredients

Semolina Pudding

1 cup semolina
4 tablespoon ghee or butter
4½ cups water and/or milk
1 cup sugar
1 tablespoon orange blossom water

For the Topping (Your Choice Of):

½ cup nuts of choice pistachio, almonds, and/or pine nuts
1 teaspoon cinnamon
string cheese

US Customary - Metric

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 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.

Notes

Serve warm.
As it cools, the pudding will thicken and take the shape of anything you put it in.
Mamouniyeh is best eaten fresh, but it can be refrigerated. Store this semolina pudding recipe in the fridge for up to 2 days, and reheat it in the microwave.

Nutrition