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Mamounia recipe

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Anyone have a recipe for a middle eastern oatmeal-like dish called mamounia?

Thanks,

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  1. 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.

    3 Replies
    1. re: N Tocus

      N Tocus, you rock!!

      1. re: N Tocus

        What kind of semolina are you supposed to use for mamounia? Wheat (like couscous) or corn (polenta)? Being a Middle Eastern dish, I would think it's wheat, but, just in case, I thought I would ask.

        1. re: Louise

          I don't know---I just looked the recipe up in my Middle Eastern cookbooks. But isn't semolina about the same thing as Cream of Wheat? Or just ask for semolina at a Middle Eastern store and see what turns up.

      2. I thought that was the staple of Roumanian cuisine, brought by the Romans when they designated Roumania to be the out sourced prison of the Roman empire. In that case it would be polenta.