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Add a photoServings: 6
Ingredients
- 1 lb Semolina
- 1 c. Water, warm
- 8 Tbsp. Butter, melted
- 4 Tbsp. Raisins
- 4 Tbsp. Blanched almonds,halve/toast
- 3 Tbsp. Pine nuts
- 1/2 c. Sugar
- 1/2 lb Seedless grapes
Directions
- Masfouf is a desert snack traditionally served after the fast is broken on Ramadhan evenings. It is, in fact, remarkably like the various soojee
- (cream of wheat semolina) preparations encountered in Kashmir and other parts of India. The techniques of assembling are different, but the idea and ingredients are the same.
- 1. Mix the semolina and warm water in a bowl. Put it into the top (kesskess)
- of a couscousier or possibly a Chinese-style steamer and steam, covered, over warm water for 10 min.
- 2. Remove the semolina to a bowl and stir in 4 Tbsp. of the butter.
- Mix and toss to separate the grains. Return the semolina to the steamer and steam, covered, for 20 min. The semolina will expand and will be cooked through.
- 3. Soak the raisins in warm water for 5 min and drain. Remove the semolina the second time, stir in the balance of the butter, 4 Tbsp., and turn the semolina out on a serving dish. Add in the raisins, almonds, pine nuts and mix and toss together. Set aside a few raisins and nuts to decorate the top of the Masfouf. Sprinkle the Masfouf with the sugar and decorate with the raisins and nuts.
- Serve at room temperature.
- Serves 6 or possibly more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 6 servings | |
| Calories 575 | |
| Calories from Fat 187 | 33% |
| Total Fat 21.53g | 27% |
| Saturated Fat 10.26g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 115mg | 5% |
| Potassium 327mg | 9% |
| Total Carbs 85.38g | 23% |
| Dietary Fiber 4.3g | 14% |
| Sugars 26.77g | 18% |
| Protein 11.99g | 19% |
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