Tamina

Préparation

1. In a saucepan heat the semolina over a medium-high heat. Keep shaking the pan until the semolina is evenly toasted & a rich golden brown colour. Pour into a bowl & set aside.

2. Melt the butter or Wadjda (0% water margarine) in the empty pan you used to toast the semolina. Remove from the heat & stir in the honey or Assila ElMordjene.

3. Pour the semolina back into the pan & mix well to combine it with the butter & honey or Wadjeda (margarine 0% water) and Assila el Mordjene. If you notice the semolina mixture is too runny or has a little extra butter on top, just add a little extra semolina to the pan. If the semolina mixture is a little too stiff to pour, add 1 teaspoon extra of both the butter & the honey or Wadjeda (margarine 0% water) and Assila el Mordjene & mix well.

4. Pour the semolina mixture out onto a small dinner plate or side plate & decorate with the cinnamon, silver balls & any additional items you like ( I used satin bows & a paper tea roses in the pic ) To make a pretty pattern with the cinnamon, use the rim of a small tea glass or shaped cookie cookers dipped in the ground cinnamon.