Photograph of the finished Mamounia

Middle East · Chè semolina bơ Mamounia

Mamounia

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 12.7 oz
  • Photograph of Unsalted butter Unsalted butter 9.9 oz
  • Photograph of Sugar Sugar 14.1 oz
  • Photograph of Cinnamon powder Cinnamon powder 0.6 oz
  • Photograph of Pistachios Pistachios 4.2 oz
  • Photograph of Cream cheese Cream cheese 8.5 oz
  • Photograph of Orange blossom water Orange blossom water 2 ⅛ tbsp
  • Photograph of Lime Lime 1.2

Method

  1. 1 Cook the sugar with 450 ml of water, lemon juice, and orange blossom water for 6 minutes to make a thin syrup, and keep it warm.
  2. 2 Roast the semolina in butter over low heat for 10 minutes, until the seeds turn golden brown and fragrant with a chestnut aroma.
  3. 3 Pour the hot syrup into the semolina pan in a small stream while stirring constantly.
  4. 4 The syrup must be hot and poured slowly; pouring it cold or too quickly will cause the semolina to clump.
  5. 5 Cook for another 6 minutes until the mixture lifts off the sides of the pan.
  6. 6 Scoop into a hot bowl, then sprinkle with cinnamon, pistachios, and a spoonful of cream cheese frosting on top.

With an appliance

  • Air fryer 27 min

    Replace step 2: Spread the semolina mixed with butter in a tray, run a steamer at 165 degrees for 7 minutes, stirring at minutes 3 and 5; this is faster, about 3 minutes, ensuring the granules are evenly golden without having to stand and stir. Step 3: Continue pouring the hot syrup slowly and stirring outside the steamer to avoid splashing.

Start cooking