Syrian
Mamouniyeh
Mamouniyeh is a warm Aleppine semolina pudding cooked with ghee and sugar syrup until glossy and soft. It is served hot with cinnamon, pistachios, and mild Syrian cheese or qashta on the side.
Ingredients
- Coarse semolina1/2 cup
- Ghee or samneh2 tbsp
- Water1 1/2 cups
- Sugar1/3 cup
- Salt1 pinch
- Orange blossom water1/2 tsp
- Ground cinnamon1/2 tsp
- Pistachios, chopped2 tbsp
- Unsalted Akkawi cheese or Syrian string cheese, torn1/4 cup
- Qashta or thick cream2 tbsp
Method
- Put the water, sugar, and salt in a small saucepan and bring to a boil, stirring until the sugar dissolves.
- Lower the heat and keep the syrup hot while you toast the semolina.
- Melt the ghee in a heavy saucepan over medium heat.
- Add the coarse semolina and stir constantly for 4 to 6 minutes, until it turns lightly golden and smells nutty.
- Carefully pour the hot syrup into the semolina in a slow stream while stirring continuously, as it will bubble strongly.
- Reduce the heat to low and keep stirring for 3 to 5 minutes, until the semolina swells and the mixture becomes smooth, thick, and glossy.
- Stir in the orange blossom water, then cover the pan and let the mamouniyeh rest off the heat for 3 minutes.
- Spoon the mamouniyeh into two shallow bowls while hot.
- Sprinkle with cinnamon and pistachios, then serve with torn Akkawi cheese and a spoonful of qashta on top or alongside.
Common questions
Can I substitute fine semolina or another grain for coarse semolina in mamouniyeh?
Coarse semolina gives the right creamy-yet-grainy texture. Fine semolina will thicken faster and can turn pasty, so use less heat and watch closely. Avoid other grains; they won’t absorb syrup the same way.
How long does mamouniyeh take from start to finish?
Plan on about 20 to 25 minutes total. Toasting the semolina takes 4 to 6 minutes, then the syrup needs 3 to 5 minutes of stirring after it’s added, plus a few minutes’ resting before serving.
What are the most common mistakes when making mamouniyeh?
The biggest mistakes are browning the semolina too dark, adding cold syrup, and stopping the stirring too early. All can cause lumps or a heavy texture. Keep the syrup hot, stir constantly, and stop as soon as it looks smooth and glossy.
How should I store leftover mamouniyeh and reheat it?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or milk over low heat, stirring often. Add fresh cheese, pistachios, and qashta after reheating.
What’s the best way to serve mamouniyeh?
Serve it hot in shallow bowls so it stays soft and creamy. Top with cinnamon and pistachios, then add torn Akkawi or Syrian string cheese and a spoonful of qashta on top or beside it. It’s best eaten immediately.