Moroccan Semolina Soup With Milk Anise Seeds And Honey Recipes

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MOROCCAN SEMOLINA SOUP WITH MILK, ANISE SEEDS, AND HONEY



Moroccan Semolina Soup with Milk, Anise Seeds, and Honey image

This simple Moroccan soup is easy to prepare and can be served in the evening or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on the side.

Provided by Wendy E. Boles

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 6

4 cups water
¾ cup coarse semolina flour
1 ¼ teaspoons salt, or to taste
3 cups milk
2 tablespoons butter
1 teaspoon anise seed, or more to taste

Steps:

  • Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
  • Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 8.8 g, Cholesterol 29.9 mg, Fat 9.4 g, Fiber 0.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 849.8 mg, Sugar 8.6 g

MOROCCAN SEMOLINA SOUP WITH MILK, ANISE SEEDS, AND HONEY



Moroccan Semolina Soup with Milk, Anise Seeds, and Honey image

This simple Moroccan soup is easy to prepare and can be served in the evening or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on the side.

Provided by Wendy E Boles

Categories     Soup

Time 25m

Yield 4

Number Of Ingredients 6

4 cups water
¾ cup coarse semolina flour
1 ¼ teaspoons salt, or to taste
3 cups milk
2 tablespoons butter
1 teaspoon anise seed, or more to taste

Steps:

  • Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
  • Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 8.8 g, Cholesterol 29.9 mg, Fat 9.4 g, Fiber 0.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 849.8 mg, Sugar 8.6 g

MOROCCAN SEMOLINA BREAD - KHOBZ DYAL SMIDA



Moroccan Semolina Bread - Khobz dyal Smida image

Moroccan Semolina bread - khobz dyal smida - is easy to make. It's perfect for sandwiches, breakfast, tea time or serving with tagines.

Provided by Christine Benlafquih

Categories     Side Dish     Bread

Time 1h40m

Yield 16

Number Of Ingredients 9

2 cups fine semolina grits or durum flour
2 cups white flour
2 teaspoons salt
2 teaspoons sugar
1 tablespoon dry or fresh yeast
2 to 3 tablespoons vegetable oil
1 1/2 to 2 cups warm water, approx.
additional flour for kneading
fine or coarse semolina for dusting the loaves

Steps:

  • Gather the ingredients.
  • Prepare two baking sheets either by oiling the centers or by dusting the pans with coarse semolina.
  • In a large bowl combine the fine semolina or durum flour, all-purpose flour, salt, and sugar in a bowl. Make a large well in the center of the flour mixture, and add the yeast.
  • Add the oil and 1 1/2 cups warm water to the well, mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.
  • Turn the dough out onto a floured surface and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 5 to 10 minutes, or until the dough is very smooth and elastic.
  • Divide the dough in half and shape each portion into a smooth circular mound. Roll the mounds in some coarse or fine semolina, pressing the grains gently into the surface of the dough.
  • Place the dough on the prepared pans and cover with a towel. Allow the dough to rest for 10 minutes.
  • After the dough has rested, use the palm of your hand to flatten the dough into large, flat rounds about 1/4" thick.
  • Cover the loaves with a towel, and leave to rise about one hour or longer, until the dough springs back when pressed lightly with a finger.
  • Pre heat an oven to 435 F/225 C. Poke the dough with a fork in several places to create steam vents. Bake the bread for about 20 minutes - rotate the pans about halfway through the baking time - or until the loaves are nicely colored and sound hollow when tapped.
  • Transfer the bread to a rack or towel-lined basket to cool. Moroccan bread will keep only a day at room temperature, so plan to freeze leftovers. Thaw at room temperature, then reheat in the oven for just-baked freshness.

Nutrition Facts : Calories 131 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 266 mg, Sugar 1 g, Fat 3 g, ServingSize Two loaves (serves 16), UnsaturatedFat 0 g

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