Mamuneh'ya

SEMOLINA BREAKFAST PORRIDGE

 

On a cold winter morning, a mamuneh'ya breakfast will certainly warm you up.  Children especially love the flavor and texture of this sweet porridge. Serve alone sprinkled with cinnamon or accompanied by Syrian bread, Syrian cheese, ca’ak, and melon.

 

If any mamuneh'ya is left over, refrigerate and reheat before serving. Just add a little milk, mix well, and microwave until hot.

 

¾ cup (1½ sticks) salted butter

1 cup semolina

4½ cups cold water

1 cup sugar

Cinnamon

 

Step 1:

 

Melt 1 stick of butter in a medium-size pot (large enough to eventually hold the semolina, water and sugar). Add the semolina and sauté over medium/low heat stirring constantly, until golden brown (approximately 15 minutes). Remove the pot from the stove and cover. 

 

Step 2:

 

While browning the semolina, mix the water and sugar in another pot and bring to a boil. To avoid a hot splatter on hands, place the pot with the semolina in the sink. Pour the water mixture over the semolina and combine. Add the remaining butter and mix well.  Cover and set aside for approximately 5 minutes. Mix again and serve in individual dishes topped with a dash of cinnamon.

 

 

Yield:  10 small servings