← Nouns Cooking · Moroccan

Ingredients

• 500 g medium semolina
• 250 g Butter
• 250 g Honey
• 1 tbsp Orange flower water
• 1 tsp ground cinnamon, to decorate
• 30 g whole or flaked almonds, to decorate (optional)

Method

1. Toast the semolina in a large dry frying pan over medium-low heat for 12–15 min, stirring all the time, until evenly golden and nutty. Tip it onto a tray and leave to cool completely.
2. Melt the butter and honey together in a wide saucepan over low heat, then stir in the orange flower water.
3. Add the cooled semolina a little at a time, stirring, then cook for 3–5 min, still stirring, until it all comes together into a soft, glossy mass.
4. Spread it on a serving plate and smooth the top. Decorate with cinnamon and almonds, then leave for 30 min to cool and firm before cutting or spooning.

Tips

• Contains wheat (semolina) and dairy. Traditionally served for Mawlid, weddings and to welcome a new baby.
• Go slowly when toasting: semolina turns from golden to burnt very quickly.

Sources

Adapted from “Tamina (Algerian Semolina Honey Dessert)” in the Wikibooks Cookbook, under CC BY-SA 4.0. This adaptation is shared under the same licence.