1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

Moroccan Semolina Soup with Saffron and Anise

User Rating 4 Star Rating (2 Reviews)


Moroccan Semolina Soup with Saffron and Anise
Photo © Christine Benlafquih

This easy Moroccan recipe yields a semolina (smida) soup flavored with saffron and anise. It's equally satisfying as a supper and breakfast food, and is traditionally served with dates on the side.

Because semolina soup will thicken considerably after it cools, it's best prepared just prior to serving. When reheating the thickened soup, simply add water to thin it, then adjust the seasoning if necessary.

Serves 4 to 5.

Also try Semolina Soup with Milk, Anise Seeds and Honey. For more ideas on how to cook with semolina, see Moroccan Recipes with Semolina.

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes


  • 2 liters of water
  • 1 cup (175 g) coarse semolina
  • 1 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon pepper
  • 5 or 6 saffron threads, crumbled
  • 1/8 teaspoon yellow colorant (optional)
  • ----------------------------------------------
  • 2 tablespoons butter
  • 1 teaspoon ground anise seed (or more to taste)


Bring the water to boil and stir in the semolina, salt, pepper, and saffron. Allow to simmer gently, stirring frequently, for 20 to 30 minutes, or until the semolina is tender and the soup has thickened to a consistency you like.

Stir in the butter and ground anise, adjust the salt if desired, and simmer for another few minutes.

Serve warm with dates and bread on the side. The soup will thicken as it cools; stir in additional water to thin the soup when reheating.

User Reviews

Reviews for this section have been closed.

 4 out of 5
There is a different recipe which is not dairy, Member Gedit

The Moroccan Semolina soup that I know is different and is made not just as an occasional soup but to heal and recover one under the common cold or flu. Leave out butter, dates etc. this is not a sweet soup Enrich the soup with garlic (for this qty, probably 6-8 medium cloves will do) and diced fresh cilantro leaves. Add pepper (black and white) and salt to taste. Cook the same way explained above. It is delicious!

2 out of 2 people found this helpful.

See all 2 reviews

  1. About.com
  2. Food
  3. Moroccan Food
  4. Soups and Appetizers
  5. Moroccan Semolina Soup with Saffron and Anise

©2014 About.com. All rights reserved.