Mamounié (Semolina Cream) - Les Filles Fattoush

On weekend mornings, Westerners prepare crepes. At home, we typically eat mamounié, a hearty, sweet wheat semolina topped with cheese.

Ingredients (for 4 to 6 servings):

• 1.5 liters (6 cups) of water
• 105 g (½ cup) sugar
• 65 g (1/4 cup + 1 tbsp) unsalted butter
• 170 g (1 cup) fine wheat semolina
• 1/2 tsp orange or rose blossom water, plus more to taste
• 100 g (6 tbsp) ricotta cheese or 1/4 braided cheese, shredded and desalted (see note)
• Ground cinnamon or ground pistachios

Preparation :

In a large saucepan over medium-high heat, combine water, sugar, and butter. Bring to a boil and simmer for 5 minutes.

Meanwhile, in a frying pan, heat the semolina for about 3 minutes, or until golden brown, stirring occasionally.

Reduce the heat of the large pot of water and slowly pour in the toasted semolina. Stir the mixture for 2 to 3 minutes, cover, and let stand for 6 minutes, or until creamy. Add the floral water.

Divide the mamounié into bowls, then top with ricotta or braided cheese and sprinkle with cinnamon or pistachios.

Serve with fresh pita bread and spiced tea.

Note : To desalinate the braided cheese, cut it in half, shred it, place it in a bowl, and cover with cold water. Let it sit for 10 minutes, then drain.

Excerpt from the book "Syrian Cuisine, a Cuisine of the Heart", p.22.