Toasted semolina pudding with cheese (Mamounieh)
March 13, 2011 • Category: Dessert
Asma, a Kurdish lady we love and admire, made this one fine morning in Beirut. After one bite, I was enraptured.
Mamounieh is a breakfast dish and a specialty from Aleppo.
It is semolina, toasted in clarified butter on the stove till its nutty flavor is released, then cooked for mere minutes in sweet water till creamy and porridge-like. Traditionally garnished with cinnamon and caramelized pine nuts.
Asma made it by adding string cheese to it, which is traditional as well.
Visiting Alépine‘s blog, I saw that in Aleppo it is served with pita bread. I like mine just plain, with cheese and cream on the side. The cream I use is found in all Middle-Eastern groceries; it comes from Denmark and is called Puck. A good substitute would be mascarpone or even sour cream.
Time to prepare: 15 minutes.
INGREDIENTS: 4 to 6 servings
- 4 Tablespoons of unsalted butter (50 g.), preferably clarified
- 1/2 cup+1 teaspoon of fine semolina (100 g.)
- 16 ounces of water (1 pint or 500ml.)
- 1/2 cup of sugar (110 g.)
- 1/4 teaspoon of mahlab (optional)
- 1 teaspoon of orange blossom water or rose water
- Optional garnishes:
- 1/4 cup of dried apricots (30 g.)
- 1/4 cup of pistachios or pine nuts (30 g.)
- 1 cup of white (melting) cheese (mozzarella or other)
- A few dollops of Puck or Quark cheese (optional) or mascarpone or sour cream
- Get two saucepans ready. One will be used to make the syrup and the other (which should be bigger) to cook the pudding. Pour the sugar and water in one saucepan and bring to a simmer, while stirring. As soon as it simmers, turn off the heat.
- Melt the butter in the other pot and when it is melted add the semolina. Stir the semolina with a wooden spoon until it gets toasted, or a light caramel color. (This will take a few minutes). Heat the syrup till the simmering point; pour the syrup gradually over the semolina while stirring. Keep stirring the semolina until it thickens, which should take no more than 3 minutes over medium heat.
- Add the cheese and keep stirring to melt the cheese. Remove from the heat and pour into a serving platter or several small ramequins. Garnish with nuts and dried fruits if desired and serve warm.
NOTE: The dried apricots can be plumped up during the day; simply pour some very hot water on the apricots in a small bowl and let them absorb the water and soften for a few hours; drain and cut them up for garnish.
The best cheese is either a string cheese or a mozzarella or any cheese that will melt nicely in contact with the heat and that is not too salty. I soak the string cheese in water a day ahead, changing the water every few hours, until the cheese loses all its salt. You can do the same with the mozzarella if it is too salty. (Or keep it salty if you prefer).
In this pudding, the cheese is optional and can be omitted.
Nada Saleh in her Splendors of the Levant, adds mahlab to her mamounieh; since I love mahlab, I did too.
45 Comments • Comments Feed
Tom @ Tall Clover says:
Again Joumana, you find an amazingly interesting recipe that cries out – make me! eat me! enjoy life! What a celebration of textures and flavors.
On March 13, 2011 at 2:13 pm
i love this!! please send me some!!!
On March 13, 2011 at 2:26 pm
That is lovely! A pudding which must have an interesting flavor.
On March 13, 2011 at 2:58 pm
I was put off Semolina at boarding school, they used to make a horrible job of cooking it!! Seeing this I am now going to try it again. Thanks Diane
On March 13, 2011 at 4:07 pm
The sound of the toasted semolina in this sounds delightful! What a wonderful breakfast this would make.
On March 13, 2011 at 4:53 pm
This is truly exceptional. My husband is a huge semolina pudding fan and I will have to make it for him!
On March 13, 2011 at 5:00 pm
Wat an interesting pudding,simply delicious..
On March 13, 2011 at 5:59 pm
another winner…this looks and sounds so good and with the string cheese it really appeals to me even more….
On March 13, 2011 at 6:15 pm
I love the flavour of toasted semolina, but I struggle to picture how this dish would taste, with the cheese or the nuts or the quark… I guess I’ll have to try it for myself to solve the riddle.
On March 13, 2011 at 6:20 pm
I have never used semolina for anything but pasta. You continually expand my horizons, Joumana! All of these great flavors… it reminds me of a childhood favorite cream of wheat that I used to love. All those grownup flavors would take it to a higher plane. Lovely apricot color too!
On March 13, 2011 at 6:45 pm
We make this dessert as well and call it Semolina Halva (a couple of other Halvas in Greek desserts). It’s usually made with oilive oil but I had a version made with butter from a lady from Constantinople and it was decadent, delicious!
I have a feeling as to how good yours tasted. 😉
On March 13, 2011 at 7:05 pm
We Greeks make this (=halva) too, but with olive oil instead of butter, and without any cheese. In fact, I made a batch on Monday! Yours looks great!
On March 13, 2011 at 8:11 pm
Ok so why did I not come across this when I was in Aleppo? I’m a little annoyed now. I could easily have this for breakfast!
On March 13, 2011 at 8:25 pm
Banana Wonder says:
I would love to try this kind of dessert! I think mascarpone would be super with it. Love the pistachios and apricots too. Mmmmm mmmmm
On March 13, 2011 at 8:33 pm
I love semolina as we call ravaa and this has our name all over it. Soon…one weekend. Once gain Joumana what a fascinating recipe from your repertoire 🙂
chow! Devaki @ weavethousandflavors
On March 13, 2011 at 8:41 pm
5 Star Foodie says:
A very unique specialty, I do love the melting cheese here! Would love to try this!
On March 13, 2011 at 11:00 pm
Bria @ WestofPersia says:
Beautiful! So comforting and soothing. Love the apricot and mahlab tips. Very nice of you to mention the cheese is optional. 🙂
On March 13, 2011 at 11:40 pm
Hi Joumana, What a great combination of flavors! This semolina pudding looks absolutely delicious. I will definitely have to give this a try 🙂
Have a good day,
On March 14, 2011 at 12:19 am
Oh yum – we have Indian halwa called suji ka halwa in which the semolina in slowly roasted in ghee as well. This looks SO good specially as it has cheese. Everything cheese gets my attention 🙂
On March 14, 2011 at 3:14 am
tres bonne recette, j’aime beaucoup, merci
On March 14, 2011 at 4:08 am
Bonjour Joumana, encore une recette découverte étrange et venue d’ ailleurs…à essayer, bisous et bon lundi
On March 14, 2011 at 4:29 am
Though I’ve only tasted Indian versions, I adore the texture of semolina pudding! Love the nuts and the way you decorated the top too.
On March 14, 2011 at 8:40 am
Suman Singh says:
Love all those ingredients you have used in pudding..what a great combination of flavors going in there..yummie..
On March 14, 2011 at 9:08 am
This is exactly like the ‘Suji Halwa’ (a pakistani dessert) I make, minus the blossom water and mahlab! Never knew there was anything similar in middle-eastern cuisine!
On March 14, 2011 at 11:24 am
What a lovely blog. It’s always great to stumble upon blogs that have recipes for cuisines from all over the world. Thank you!
I’ll definitely be trying out this recipe and your Tabouleh as well! 🙂
On March 14, 2011 at 12:25 pm
What an interested dish. So this is like a pudding? I love how you always give add some rose water to your dishes.
It looks so creamy!
On March 14, 2011 at 12:56 pm
Jackie at Phamfatale.com says:
I’m had this dessert before. I love the flavors and the added pine nuts. It’s very similar to Indian halwa. Plus, I can never say “no” to the cream I find at the Middle Eastern market. So good :-]
On March 14, 2011 at 1:21 pm
My mom made a similar pudding, but didn’t toast the semolina. I can’t wait to try your version.
On March 14, 2011 at 2:41 pm
Mari's Cakes says:
I have never taste it, but from what I see it looks like it tastes great! It looks wonderful in the tart plate.
On March 14, 2011 at 2:56 pm
La Biondo Farm says:
Glad I make goat cheese; this looks great.
On March 14, 2011 at 3:14 pm
Hélène (Cannes) says:
J’aime ça, encore une fois ! ;o)
On March 14, 2011 at 4:14 pm
Très jolie présentation ! Et c’est la dernière photo que je préfère, avec le fromage fondu hmmm.
Ma mère met aussi de l’eau de fleur d’oranger, mais j’ai oublié de le préciser dans mon billet…
On March 14, 2011 at 4:22 pm
This looks amazing.Cheese in a semolina pudding is new to me but I am sure it would be heavenly.Got to try your version soon.
On March 14, 2011 at 4:41 pm
Ces crèmes de semoules sont toujours délicieuses..
Chez moi, c’est semoule grillée, beurre, miel et amandes.
Rajouter du fromage et autres fruits secs me plait beaucoup.
Bonne semaine et à très bientôt.
On March 14, 2011 at 4:49 pm
This is so similar to the semolina halwa I make. Alsways am amazed with the similarity in our cuisine. I do add some almond flour in mine, but it is not the traditional to do so in India. I love the nuts and dried fruits, but never could imagine using cheese on it! wow!
On March 14, 2011 at 4:55 pm
I love this in all ways – with salty cheese – without. Pure enchantment. Love the added touches. Caramelized pine nuts? Oh my – have never done that. (yet.)
On March 14, 2011 at 6:17 pm
Joumana, what an interesting pudding with apricot, pistachio and mozzarella cheese. Would love to try it. Hope you have a wonderful week ahead 🙂
On March 14, 2011 at 7:21 pm
yumm, looks delicious and thanks for all the information :), have seen that cream in a middle eastern restaurent here, i thought it was cheese!!!. will definitely give a try
On March 14, 2011 at 10:54 pm
my hubby makes me a simlple semolina pudding. he calls it “simit” It’s not as fancy as yours. I need to have him make this for me since he’s the semolina master in our house – 🙂 Thanks for another gorgeous recipe.
On March 15, 2011 at 1:57 am
Wow, this gives another dimension to semolina halvas. I have never made any with cheese and have bookmarked it.
On March 15, 2011 at 3:46 am
joumana – lots of blogs doing semolina halva… i made basbousa like i said earlier will post soon. i like the way you use water to cook and flavour with rose water. in india we cook the same thing in milk and flavour with cardamom and use nuts like cashew, almonds and raisins. i make a version with thick milk and semolina and kept on low flame for a really long time till the entire milk is absorbed and the whole mixture is pretty thick, then take bits and roll them into balls – my daughter loves this for b’fast and has it once a week, every week.
never had semolina pudding with cheese/puck… should give it a try… since it comes recommended by you 🙂
On March 15, 2011 at 4:08 am
Yum! This sounds wonderful and like it would be perfect for breakfast. Or maybe a late night snack? Thanks for sharing.
On March 15, 2011 at 5:35 am
Heavenly Housewife says:
I am always very interested in this middle eastern style puddings. I’d so like to try this one. Sounds like some amazing flavours.
p.s. Hope you’ve entered my contest daaaaahling, there is a shiny Amazon gift card to be won with your name on it 😀
On March 15, 2011 at 1:16 pm
Sounds like a rich dessert to me! Another great recipe, Joumana!
On March 16, 2011 at 10:34 am
Magic of Spice says:
Joumana, this looks and sounds fantastic…This could easily become a favorite breakfast for me, and love the idea of the soft melted cheese with the tasty flavors. Wonderful recipe!
On March 16, 2011 at 11:20 am