Try Something New: Moroccan-Style Syrupy Semolina Dessert

semolina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with added nutrients.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water provides a floral note similar to rose.

Add 500 grams of semolina into a mixing bowl.

Add a pinch of salt, just the tip of a teaspoon.

Add a packet of vanilla and mix well.

Add melted butter, a little less than a full glass, and mix until the semolina is well coated.

Set the mixture aside.

In a pot, combine 1 glass of sugar, 1 glass of water, and about 3 tablespoons of honey.

Boil just until the sugar dissolves, then remove from the stove.

Pour the hot syrup over the semolina mixture and mix thoroughly.

Grease a large round baking dish and transfer the mixture into it, spreading it evenly and smoothing the surface.

Decorate with raw hazelnuts, cutting them in half and placing them on the dessert.

Place the dish in a preheated oven at 175–180°C on the second-to-last rack from the middle.

Bake for about half an hour until the top is golden brown.

Prepare the syrup for the top by adding 2 glasses of sugar and 2 glasses of water to a pot.

Squeeze the juice of one lemon slice into the pot and drop the slice in as well.

Stir occasionally until the sugar dissolves, then let it simmer on low heat for 10 minutes.

After baking, let the dessert cool for 5–10 minutes.

Remove the syrup from the stove and pour it hot over the hot dessert.

Let the dessert soak in the syrup for 1–2 hours before cutting into slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens