1) Mamounia, Recipes for an Arabian Night, David Scott: 4 tablespoons butter, 1/2 cup semolina, 2/3 cup sugar, 1 cup milk, cinnamon, rose water, chopped almonds. Melt butter in heavy pan. Stir in semolina and cook while stirring over low heat for 5 minutes until lightly browned. Combine sugar and milk in another pan and bring to boil while stirring. Stir slowly into the browned semolina and cook over low heat to a creamy consistency. Add water or milk if it becomes too thick. Transfer to individual bowls. Serve chilled, sprinkled with cinnamon, rose water, and almonds.
2) Ma'mounia, A Book of Middle Eastern Food, Claudia Roden: 2 1/2 cups water, 2 1/4 cups sugar, 1 teaspoon lemon juice, 3/4 cup semolina, 1/4 lb unsalted butter, 1 teaspoon cinnamon, clotted or whippede cream. Make syrup by simmering water, sugar, and lemon juice slowly for 10 minutes. Fry semolina gently in butter for 5 minutes. Add syrup and stir well. Cook slowly for another 2 minutes then remove from stove and let set 20 minutes. Serve warm, sprinkled with cinnamon and spread with cream.