Syrian Semolina Pudding Ma'Mounia

Instructions

Heat water and sugar to boiling; reduce heat. Simmer uncovered 10 minutes; remove from heat and reserve. Heat margarine in 1 1/2 quart saucepan until melted; add semolina. Cook over low heat, stirring constantly, 5 minutes.

Stir in reserved sugar syrup, raisins, almonds and salt. Heat to boiling. Cook, stirring constantly, until thickened, 5 to 8 minutes. Pour into serving dishes; sprinkle with cinnamon. Serve warm or cold with sweetened whipped cream if desired. 4 to 6 servings.

1/3 cup farina can be substituted for the 3/4 cup semolina.

What is the difference between farina and cream of wheat?

FARINA: Flour or meal made from grain or starchy roots. Also sold as Cream of Wheat, farina is made from the endosperm of the grain, which is milled to a fine granular consistency and then sifted. Although the bran and most of the germ are removed, this cereal is sometimes enriched with B vitamins and iron. Farina is most often served as a breakfast cereal, but can also be cooked like polenta. Its name comes from the Latin word for meal or flour, which in turn traces to far, the Latin name for spelt, a type of wheat. Farina was the first genuine flour.

Cream of Wheat is a hot breakfast cereal.

Semolina is the coarsely ground endosperm of durum wheat. The wheels of the mill are set to produce coarser flour particles. High in protein, it is used to make the highest quality pasta. It is also used to make couscous.

Betty Crocker’s New International Cookbook

Author's Comments

Mah-moo-nay-ah Semolina Pudding is a Syrian counterpart to our nursery rice pudding, a sweet way to enjoy nutritious grains. It is studded with raisins and almonds and makes a very persuasive hot breakfast dish.

Similar Recipes

pudding