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
Ingredients:
- 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)
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- 2 tablespoons butter
- 1 teaspoon ground anise seed (or more to taste)
Preparation:
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.
