Tamina

Tamina is a cherished Algerian dessert, often prepared for special occasions like births or Mawlid. This sweet semolina porridge is both creamy and satisfying, made with just a few simple ingredients. Dive into the heart of Algerian tradition with this delightfully rich treat that's sure to impress your family and friends.

Ingredients

🍚 500g Medium Semolina, Le Renard, Semoule de Blé Dur de Qualité Supérieure Moyenne
🧈 1 glass Unsalted Butter, approx. 200-250g (type not specified)
🍯 1 glass Dark Honey, approx. 200-250g (type not specified)
🌼 1 teaspoon Orange Blossom Water, Arôme Fleur d'Oranger, Samia
🌿 Cinnamon, for garnish
🟢 Crushed Pistachios, for decoration
🥜 Whole Almonds, for decoration
✨ Golden Sugar Pearls, for decoration

Instructions

1- Toast the Semolina:

• Place a heavy non-stick frying pan on medium heat. Add the medium semolina.
• Stir continuously with a wooden spoon until it achieves a rich golden color. Avoid over-toasting or burning.
• Transfer the toasted semolina to a ceramic bowl and let it cool completely.

2- Melt Butter and Honey:

• In a non-stick pot, melt the butter over low to medium heat.
• Add honey to the melted butter, and mix until you have a smooth and slightly bubbling mixture. Stir in the orange blossom water.

3- Combine Ingredients:

• Gradually add the cold, toasted semolina to the butter-honey mixture. Stir continuously.
• Keep mixing until the Tamina reaches a thick, creamy consistency. The heat should be off during this step.

4- Serve and Decorate:

• Pour the prepared Tamina onto a serving plate and spread it evenly.
• Use a cookie cutter dipped in honey or melted butter and ground cinnamon to create decorative impressions.
• Garnish with cinnamon, crushed pistachios, whole almonds, and golden sugar pearls.

Prep Time: 45-60 minutes (including cooling)
Cook Time: 15-20 minutes
Total Time: 60-80 minutes
Equipment: Heavy non-stick frying pan, unbranded; Ceramic bowl for cooling semolina; Non-stick pot, unbranded; Wooden spoon; Cookie cutter for decoration, unbranded

Cooking Tips

• Ensure semolina is cold before combining with the butter-honey mixture for the perfect texture.
• Always toast semolina on medium heat for even cooking.
• Use speckled or non-stick equipment to avoid sticking.

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Tamina