Tuesday, December 22, 2020
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| Moroccan Semolina Soup with Milk, Anise Seeds, and Honey |
"This simple Moroccan soup is straightforward to put together and can be served within the night or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on the facet."
Ingredients :
- 4 cups water
- 3/four cup coarse semolina flour
- 1 1/four teaspoons salt, or to flavor
- three cups milk
- 2 tablespoons butter
- 1 teaspoon anise seed, or greater to taste
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 25M |
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- Bring water to a boil in a saucepan and stir in semolina and salt. Simmer lightly, stirring often, till semolina is smooth and aggregate may be very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches favored consistency, 5 to 10 minutes.
- Stir milk, butter, and anise seed into soup; simmer until soup reaches favored consistency, five to ten mins.
Notes :
- You can replacement fennel seeds for anise seeds if favored.
- The soup will thicken because it cools. Stir in extra water to skinny the soup whilst reheating.
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