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Popular Recipes Moroccan Semolina Soup with Milk, Anise Seeds, and Honey

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Moroccan Semolina Soup with Milk, Anise Seeds, and Honey

"This simple Moroccan soup is easy to prepare and can be served in the evening or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on the side."

Ingredients :

  • 4 cups water
  • 3/4 cup coarse semolina flour
  • 1 1/4 teaspoons salt, or to taste
  • 3 cups milk
  • 2 tablespoons butter
  • 1 teaspoon anise seed, or more to taste

Instructions :

Prep : 10M Cook : 4M Ready in : 25M
  • Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
  • Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.

Notes :

  • You can substitute fennel seeds for anise seeds if desired.
  • The soup will thicken as it cools. Stir in additional water to thin the soup when reheating.

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