This simple Moroccan soup is easy to prepare and can be served in the evening or for breakfast. Although it's delicious as-is, honey is offered on the side for sweetening the soup.
The soup will thicken as it cools. When reheating, add a little water or milk to the soup to thin it.
Serves 4.
Also try Moroccan Semolina Soup with Saffron and Anise. For more ideas on how to cook with semolina, see Moroccan Recipes with Semolina.
Ingredients:
- 1 liter of water
- 3/4 cup (approx. 130 g) coarse semolina
- 1 1/4 teaspoons salt, or to taste
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- 3 cups (750 ml) milk
- 2 tablespoons butter
- 1 teaspoon anise seeds, or more to taste
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- honey
Preparation:
Bring the water to a boil and stir in the semolina and salt. Simmer gently, stirring frequently, for 10 to 15 minutes, until the semolina is tender and the mixture is quite thick.
Stir in the milk, butter and anise seeds. Bring back to a simmer, and cook for 5 to 10 minutes longer, or until the soup reaches a consistency you like.
Serve warm with honey on the side. If desired, sweeten the soup with the honey.
The soup will thicken as it cools; stir in additional water to thin the soup when reheating.
