Arabic Breakfast Recipe Khabeesa with Semolina

Dry roast 1/2 cup semolina until golden color and remove from heat, setting aside.

Let 1/2 cup sugar caramelize on medium heat.

Add 30 gm butter and stir until melted.

Add 1 1/2 cup water and stir until sugar crystals are dissolved.

Stir in 1/4 tsp cardamom powder, a pinch of saffron, a pinch of turmeric powder, and a pinch of salt.

Mix it all together and add the roasted semolina, stirring to avoid lumps.

Let it cook for 2 minutes, then cover and cook on low flame for 10 minutes.

Stir on high heat for a minute and add some chopped nuts.

Equipment Needed

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