Serves 4 | Preparation/cooking time: 40 mins | Difficulty: easy | Cannot be frozen
Ingredients
For the mamouniyé
1l water
350g golden caster sugar (use regular if not available)
3 tbsp butter
160g coarse semolina
To serve
1 tsp ground cinnamon
110g pistachios, shelled and chopped
2-3 squares Turkish delight, finely chopped
1 small stick cinnamon, roughly chopped
Method
1. Combine the water and sugar in a large, heavy-based pan. Bring to the boil, stirring frequently to help dissolve the sugar, then reduce to a simmer.
2. Melt the butter in a separate pan set over a medium heat until hot. Add the semolina, stir well, and cook in the butter until lightly golden and aromatic.
3. Stir the semolina and butter into the sugar syrup and continue to cook, stirring constantly until the mixture thickens.
4. Remove the mixture from the heat, cover with a lid and leave to stand for 10 minutes.
5. Spoon the pudding into bowls and sprinkle with ground cinnamon. Top this with a mixture of the pistachios, Turkish delight, and chopped cinnamon stick and serve.
