مأمونية حلبية
Traditional Aleppian breakfast pudding made of toasted semolina, clarified butter and sugar syrup.
Mamounieh is a quintessentially Aleppian breaskfast that harmoniously combines sweet and salty flavours for a filling breakfast that feels like a treat.
This breakfast pudding is made of semolina that is toasted with ghee on the stove until its nutty flavour is released, then cooked in sugar syrup until creamy. It is then topped with a Syrian string cheese called mashallaleh.
Mamounieh traditionally has the consistency of porridge or pudding, but the consistency varies from house to house. If you prefer it more dense, simply reduce the amount of water in this recipe by a half cup.
This pudding can be eaten with a spoon, pita bread or an Aleppian pastry called shabiyat (croissants stuffed with ashta [clotted cream]).
The ingredients
This pudding is made from Middle Eastern pantry staples: coarse semolina, ghee, sugar, nuts and cheese.
What differentiates mamounieh from other semolina puddings that are eaten across the Middle East and Europe is that this semolina is toasted in ghee, or clarified butter (samneh), giving it a distinctly nutty flavour.
If you're using mashallaleh (Syrian string cheese), be sure to pull it apart and soak it in water for five minutes before serving. Soaking serves two purposes: 1. it reduces the salt content of the cheese that is typically used as a preservative; and 2. it softens the hard cheese.
Garnishing the mamounieh
Mamounieh is typically topped with pine nuts and/or pistachios, string cheese (mashallaleh), and ashta (clotted cream). It can be difficult to find ashta/qashta in the West, so you can use ricotta cheese, mascarpone or condensed cream (like I typically use). Some people even top it with ground cinnamon, desiccated coconut or walnuts.
How to store mamounieh
Store this pudding (without any garnishes) in an airtight container in the fridge for up to two days. Store the garnishes separately. To reheat, pour the mamounieh into a saucepan and heat over medium heat.
Mamounieh - Toasted Semolina Pudding
Ingredients
- 3 cups water
- 1 ½ cups sugar
- ¼ cup ghee
- 1 cup semolina coarse (#2)
- ½ teaspoon cinnamon
Toppings
- string cheese mashallaleh
- qashta or condensed cream
- nut of choice i.e. pistachios or pine nuts
Instructions
- You will need two saucepans to make this dish. In one saucepan, add sugar and water and bring to a simmer over medium-high heat. Allow to simmer for about 6-7 minutes.
- In another saucepan, melt ghee over medium heat. Add the semolina and stir. Cook until the semolina turns golden brown.
- Very carefully pour the sugar water into the pot of toasted semolina. Be careful as the hot ghee will begin to sputter once sugar water is added.
- Serve immediately alongside little bowls of string cheese, qashta and nuts.
Notes
Nutrition
مأمونية
المكونات
- 3 أكواب ماء
- 1.5 كوب سكر
- ¼ كوب سمن
- 1 كوب سميد ناعم
- ¼ ملعقة قرفة
للتزيين
- جبنة مشللة
- قشطة
- مكسرات حسب الرغبة كالفستق الحلبي أو الصنوبر
التعليمات
- تحتاجين إلى مقلاتين لتجهيز هذا الطبق. أضيفي في إحداهما سكر وماء، وضعيه على نار متوسطة الارتفاع. واتركيه حتى يهدأ لمدة 6-7 دقائق.
- وفي مقلاة أخرى، أذيبي السمن على نار متوسطة. أضيفي السميد واخلطيه. واطبخيه حتى يتحول لون السميد إلى اللون البني الذهبي.
- صبي ماء السكر في قالب من السميد المحمَّص. احذري لأن السمن الحار سيبدأ في الفرقعة عندما تتم إضافة ماء السكر.
- قدِّميه مباشرة في أواني صغيرة من الجبن المشلل والقشطة والمكسرات.
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