Cream of wheat pudding (Ma’mouniyeh)

July 20, 2014  • 

Here is a traditional (and ancient) Middle-Eastern pudding that can be prepared very easily with ingredients from any mainstream supermarket. It is named after the ninth century Caliph Ma’moun (revered by some and loathed by others). It is so simple to make, yet it is a celebratory dessert. It is also prepared for a special breakfast and garnished with toasted nuts or melted white cheese or whipped cream.

  INGREDIENTS: 4 to 6 servings

  • 4 cups water
  • 1 1/2 cup sugar
  • 1 tablespoon orange blossom water or other flavoring such as vanilla
  • 4 tablespoons unsalted butter or oil
  • 1 cup cream of wheat (for a coarser texture) or semolina flour
  • Garnish: pistachios, chopped fine. Pine nuts, toasted or panfried till golden-brown. Almonds, toasted. 

1. Place the water and sugar in a saucepan; bring to a boil, lower the heat to medium and simmer for a few minutes. Add the orange blossom water and set aside.


  2. Melt the butter over medium heat and add the semolina or cream of wheat; stir constantly until the mixture is light brown and a toasted fragrance comes-up. Gradually add the syrup, stirring, until the mixture thickens (which takes just minutes). Transfer to a bowl or several ramequins. Garnish with the nuts and serve immediately. 

NOTE: Other flavorings include saffron, which can be diluted in a few tablespoons of water and added to the semolina. Some people like to add shredded cheese to this pudding as it cooks, melting the cheese.  Blog cream of wheat puddin

Comments

16 Comments  •  Comments Feed

  1. Rosa says:

    This is a fantastic and refined tasting dessert!

    Cheers,

    Rosa

  2. Lola E. says:

    Hi Joumana,

    What kind of cheese you recommend that we can add to this pudding?? akkawi for example..?? Thanks

  3. Glyn says:

    omg! i must add this to My new recipe book and try to cook it too.. Miss Joumana I’m so glad I’ve found your blog! xx

  4. Ivy says:

    I saw the reply on Facebook about the name of your dessert but only now reading the ingredients I realized I was also right, as this is what we call halvas in Greece. Love it!

  5. Sylva says:

    What a lovely dish this is. My mom made it all the time. It is so comforting.
    This is the most luxurious presentation for Mamouniyeh I’ve ever seen! Joumana it’s Delicious 🙂

  6. VEB says:

    Ma chère Joumana, j’ai traduit ton article l’ai lu trois fois…et j’ai regardé pas moins de 10 fois la photo du bol avec les graines de pignons grillés et me suis imaginée juste en train de la savourer en admirant un paysage bien de chez toi accompagné d’un bon thé. Merci d’avoir fait voyager mes papilles ça me rappelle des souvenirs d’enfance. Bien cordialement

  7. Oui, Chef says:

    I was never a fan of cream of wheat as a breakfast cereal as a kid, but this treat sounds quite fabulous!

  8. Jamie says:

    I love this. The French make semolina desserts/puddings like this but of course the Middle Eastern flavors make it much more special. Beautiful!

  9. Joe says:

    Not only is it refined, but even the most troublesome and picky child will dig right into it. It’s quite wholesome. I’ve made this as a breakfast when I have visitors. Lebanese or not, they seem to never tire of it.

  10. Rula Awwad-Rafferty says:

    Just made this, the first spoonful brought so many memories… took me back to childhood days.. I think it was the toasted flavor combined with orange blossom, and texture… what a treasure.. thank you..

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