Prep 0 mins
Cook 10 mins
Tamina is a very old Algerian recipe. Traditionally it is served to celebrate the birth of a baby, however many people eat it whenever they get the craving for something seriously sweet! It is most commonly served in small plates & people each have a small spoon with which to eat it, you can of course, serve individual portions. Algerian children go crazy for this so don't forget a plate for them!
For The Tamina
- 1 cup of ground semolina (medium or coarse)
- 3 tablespoons unsalted butter (or margarine)
- 2 tablespoons of natural set honey
For The Decorations
- ground cinnamon
- silver dragees
- paper tea roses
- 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.
- Melt the butter / margarine in the empty pan you used to toast the semolina. Remove from the heat & stir in the honey.
- Pour the semolina back into the pan & mix well to combine it with the butter & honey. 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 & mix well.
- 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.
Once again I am saved by Um Safia with her truly authentic Algerian home recipes. I knew I had to make this but I didn't knwo the right measurements. I made this for my sister in law who had her third child last week. We all gathered around the tiny plate with our spoons and scarfed it down. I can't find anything but fine semolina here so I used 3/4 cup cream of wheat to get the proper texture and 1/4 fine semolina to get that semolina taste. Thanks Um Safia for putting this on Zaar and making everyone in my family so happy!!!
this looks similar to what Ive had in Algeria before and it was lovely . thanks for recipe cant wait to try it.
your instructions are great esy to follow I am though like my algerian mum in law I do it by eye so your measuremants are good way to ensure I do correctly.
I love how simple and easy this recipe is not to mention it tastes good. I too only had fine semolina on hand and I wish I had read Cookie16's review about the cream of wheat. Anywho, I followed Um Safias directions and used fine semolina. The texture is a bit fragile but it still taste good. Its a surprise for my Algerian hubby. Fingers crossed.