Ingredients
Method
- Toast the Semolina: Toast medium semolina in a dry skillet over low-medium heat, stirring constantly, until it turns a light golden color and smells nutty. Let it cool completely.
- Melt Butter and Honey: In a saucepan over low heat, gently warm pure butter and raw honey together, stirring until fully combined and smooth without letting it boil.
- Combine Ingredients: Remove the honey-butter mixture from heat and gradually pour in the cooled toasted semolina, stirring quickly until a smooth, slightly runny paste forms.
- Plate and Set: Pour the warm Tamina into shallow serving plates and gently tap the bottom of the plates on the counter so the surface levels out smoothly. Let it rest for 2 minutes to thicken slightly.
- Decorate and Serve: Garnish the surface with ground cinnamon (using traditional stencils or geometric patterns), toasted sesame seeds, or blanched almonds. Serve warm with Algerian tea or coffee.
Notes
The Golden Ratio: The secret to creamy Tamina that never hardens is equal parts butter and honey (1:1 ratio) mixed with cooled toasted semolina.
Toasting Tip: Never leave the semolina unattended while roasting; medium semolina burns quickly and requires continuous stirring for an even golden hue.
Servings: 4 servings
📊 Nutrition Facts (Per Serving):
Calories: 380 kcal
Protein: 4 g
Carbohydrates: 52 g
Fat: 18 g
- Fiber: 2 g