Mamounia (Mamounieh)

Method7 steps · about 40 min

1. 1

   Step 1: Melt the tablespoon of clarified butter in a skillet and brown the pine nuts and/or pistachios (¾ cup). Set aside.

   Uses 1 tablespoon samneh (ghee or clarified butter) · ¾ cup pine nuts and/or pistachios

2. 2

   Step 2: In a saucepan, add the water (4 cups) and sugar (1¼ cup). As soon as the mixture starts to boil, turn off the heat. Set aside.

   Uses 4 cups water · 1¼ cup caster sugar

3. 3

   Step 3: In a frying pan, melt ½ cup (100 g) of clarified butter. As soon as the butter starts to melt, add all the semolina at once. Mix well and stir constantly with a spatula for about 10 minutes on medium/low heat. The semolina must take a caramel color.

   Uses ½ cup samneh (ghee or clarified butter) · 1 cup medium wheat semolina

4. 4

   Step 4: Put the pan of water and sugar on medium heat and when it starts to boil, pour it over the roasted semolina. Mix well and lower the heat.

   Uses hot sugar syrup · semolina toasted in samneh

5. 5

   Step 5: Simmer on low heat for 2 minutes maximum. The resulting mixture should have the texture of a thick cream.

   Simmer semolina · 2 minUses sweetened semolina mixture

6. 6

   Step 6: Pour immediately into a deep plate or a bowl.

   Uses cooked semolina pudding

7. 7

   Step 7: Sprinkle with cinnamon and garnish with toasted pistachios and/or pine nuts.

   Uses Cinnamon · toasted nut garnish