Butter and pistachio mamounieh

Butter and pistachio mamounieh

Makes: one generous serving; serve hot.

Ingredients

• 70 g medium or fine semolina
• 60 g clarified butter
• 500 ml water
• 150 g sugar
• A handful of pistachios or pine nuts
• Cinnamon, for serving
• A little butter for toasting the nuts

Method

1. Toast the pistachios or pine nuts in a little butter, then set aside.
2. Heat the water and sugar just until they begin to boil, then lower the heat.
3. Melt the butter in a pan, add the semolina and stir continuously for about 10 minutes, until caramel-coloured.
4. Carefully add the toasted semolina to the hot sugar water. Simmer for about two minutes, until thick and creamy.
5. Pour into a serving dish immediately, finish with cinnamon and nuts, and serve hot.

Success tip

Slow, continuous toasting creates the distinctive colour and flavour, so do not leave the semolina unattended.

Reference: Paris-Alep — Mamouniyé / Crème de semoule torréfiée.