Imagine a dessert so luxuriously smooth it melts in your mouth, telling a story of Syrian culinary tradition with every spoonful! Mamouniyeh is not just a pudding; it's a creamy journey through generations of Middle Eastern comfort food that will transport your taste buds to the warm kitchens of Damascus. This incredibly simple yet decadent dessert combines the nutty richness of semolina with the delicate sweetness of milk and vanilla, topped with a crunchy pistachio crown that elevates it from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Syrian
Serves: 4 servings
Ingredients
- 1 cup semolina
- 4 cups milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup crushed pistachios for topping
Instructions
- In a large, heavy-bottomed saucepan, combine the milk and sugar. Heat the mixture over medium heat, stirring continuously to dissolve the sugar completely.
- Gradually add the semolina to the warm milk, whisking constantly to prevent lumps from forming. Reduce the heat to low to prevent scorching.
- Continue stirring the mixture consistently, cooking for about 15-20 minutes. The semolina will slowly thicken and absorb the milk, creating a smooth, creamy consistency.
- Once the pudding reaches a thick, porridge-like texture that pulls away from the sides of the pan, remove from heat.
- Stir in the vanilla extract, mixing thoroughly to distribute the flavor evenly throughout the pudding.
- Immediately transfer the hot pudding to serving dishes or a large serving platter, smoothing the top with a spatula.
- Allow the pudding to cool and set at room temperature for about 10-15 minutes. It will continue to thicken as it cools.
- Just before serving, generously sprinkle the crushed pistachios over the top of the pudding for added texture and traditional Syrian flavor.
- Serve warm or at room temperature. The pudding can be enjoyed immediately or chilled in the refrigerator for a firmer consistency.
Tips
- Use a heavy-bottomed saucepan to prevent scorching and ensure even heat distribution.
- Whisk continuously while adding semolina to prevent lumps from forming.
- Cook on low heat and stir constantly to achieve a smooth, creamy consistency.
- For extra richness, you can substitute part of the milk with cream.
- Allow the pudding to rest and cool naturally to achieve the perfect texture.
- Fresh, high-quality pistachios make a significant difference in the final presentation.
- If the pudding becomes too thick, you can thin it with a little warm milk before serving.
- For a more authentic experience, serve in individual small bowls or a communal platter.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
