Semolina Porridge

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

A similar medieval dish made with rice was probably called by this name after the Caliph Ma’moun, who reigned in the tenth century. Ma’mounia is now made with semolina and it is eaten for breakfast in Syria. It once oozed with butter but the trend now is to use much less. Make it according to taste – more or less sweet, more or less thick, with water or with milk or with a mixture of both. Measuring in teacups is easier.