Mamounia

Name: Mamounia
Ingredients: 4 tablespoons butter; 1/2 cup semolina (I used semolina flour); 2/3 cup sugar (which I reduced to 1/4 cup); 1 cup water; 1 cup milk (I always use whole milk); 1/2 teaspoon rose water (add only 1/4 teaspoon at first then add more, to taste); Garnish; ground cinnamon; toasted sliced almonds; fresh rose petals, thinly sliced (optional) or dried rose petals, crushed (optional)

10 ingredients

6 steps

Ingredients

4 tablespoons butter
1/2 cup semolina (I used semolina flour)
2/3 cup sugar (which I reduced to 1/4 cup)
1 cup water
1 cup milk (I always use whole milk)
1/2 teaspoon rose water (add only 1/4 teaspoon at first then add more, to taste)
Garnish
ground cinnamon
toasted sliced almonds
fresh rose petals, thinly sliced (optional) or dried rose petals, crushed (optional)

Directions

1

Melt the butter in a heavy pan. Lightly brown the semolina on LOW heat for 5 minutes.
2

Meanwhile, combine the sugar, water and milk in another pan and bring *almost* to a boil.
3

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.
4

Spoon the semolina pudding into individual dessert cups and set aside to cool slightly. Cover and chill.
5

Note: for breakfast I ate this hot right out of the pan.
6

Just before serving, sprinkle the top of the pudding with ground cinnamon and garnish with the sliced almonds (and rose petals if using).