Tamina de Mwalid Nabawi Recipe
Tamina de Mwalid Nabawi is a traditional Algerian dessert made from roasted semolina, butter, and honey, spiced with cinnamon or a blend of four spices. This sweet treat is smooth, aromatic, and often enjoyed during special occasions. Its warm, buttery flavor combined with the richness of honey and fragrant spices makes it a delightful and comforting dish to share with family and friends.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Algerian
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 190 g medium semolina (1 measuring cup)
- 80 g unsalted butter
- 80 g honey
- Cinnamon (or four-spice blend), to taste
- Dried fruits for garnish (optional)
Instructions
- Roast Semolina: In a heavy-bottomed skillet, roast the semolina over medium heat, stirring regularly with a wooden spoon to ensure even toasting. Continue until the semolina turns a beautiful golden color. Remove from heat and set aside to cool.
- Heat Honey and Butter: Using the same skillet or a separate saucepan, gently warm the honey until it starts to liquefy. Add the unsalted butter and allow it to melt completely, stirring occasionally to combine well.
- Combine Ingredients: Once the honey and butter mixture is fully melted and combined, reduce the heat to low and add the cooled roasted semolina to the mixture. Stir continuously to blend all ingredients evenly, ensuring no lumps form.
- Stop Cooking: Once the semolina, honey, and butter are thoroughly mixed and have formed a smooth, cohesive mixture, turn off the heat immediately to avoid burning or overcooking.
- Shape and Decorate: Pour the tamina mixture into a large serving plate or into small individual saucers. Smooth the surface evenly. Decorate the top by creating patterns with cinnamon or the four-spice blend and arrange dried fruits according to your taste.
Notes
- Use a heavy-bottomed pan to roast the semolina evenly and avoid burning.
- Roasting the semolina until golden is key to develop the nutty flavor typical of this dish.
- Adjust the amount of cinnamon or spices according to your preference for warmth and aroma.
- Serve at room temperature for best texture.
- For variations, you can add toasted nuts or almonds alongside dried fruits for garnish.
Keywords: Tamina, Algerian dessert, semolina dessert, honey dessert, traditional North African sweets, Algerian sweets, roasted semolina, cinnamon dessert
Find it online: https://foodarohub.com/tamina-de-mwalid-nabawi-recipe/
