Moroccan Semolina Porridge - Assida or l'Assida

Method5 steps · about 35 min

1. 1

   Step 1: Choose a deep heavy-bottomed saucepan with enough room for the semolina to expand. Set out the ½ lb coarse semolina and separate serving honey and cubed butter.

2. 2

   Step 2: Bring the 4 cups water to a boil in the saucepan. Stir in the listed 1½ tsp salt, adjusting to taste if preferred.

   Uses 4 cups water · Salt to taste; 1½ tsp guide

3. 3

   Step 3: Gradually stir the ½ lb coarse semolina into the boiling salted water from step 2. Reduce to medium heat and stir regularly, staying close to the pot to prevent sticking.

   Uses Complete boiling salted water · ½ lb coarse durum-wheat semolina

4. 4

   Step 4: Simmer all the semolina mixture from step 3 for about 20 minutes, stirring frequently as it thickens. Check that the grains have a tender, melting bite and continue gently if needed.

   Check tender semolina · 20 minUses Complete semolina mixture

5. 5

   Step 5: Pour all the tender porridge from step 4 into a deep serving dish for four portions. Dot with some honey from the ½ cup serving supply and cubes from the ¼ cup butter supply. Offer the remaining honey and butter on the side and serve warm.

   Uses Complete tender semolina porridge · Some honey from the ½ cup serving supply, remainder on the side · Some butter from the ¼ cup serving supply, remainder on the side