To Aleppo With Love – Mamouniyeh
July 31st, 2016
Mamouniyeh is a specialty of Aleppo. It is a breakfast dish prepared from semolina, ghee, and sugar syrup, served with cheese and sh’eibiyyat. People think that Mamouniyeh named after “Al-Ma’moun” the seventh Abbasid caliph, but according to Encyclopedia of Aleppo, Mamouniyeh was created by “Ma’moun” a person from Aleppo and named after him.
Let’s make Mamouniyeh:
1,2. In a saucepan, put sugar.
3, 4. Add water to sugar.
5, 6, 7, 8. Dissolve sugar in water over high heat, and let it boil for 5 minutes.
9, 10, 11, 12. Meanwhile, put ghee in a deep pot and heat the ghee until smoking hot.
13, 14, 15, 16. Add course semolina to ghee, and stir immediately with a wooden spoon.
17, 18, 19, 20, 21, 22, 23, 24. Keep on medium heat and toast semolina with continuous stirring until it gets golden in color, it took 8 minutes. Be careful not to turn the semolina into brown in color.
25, 26, 27, 28, 29, 30. Pour hot syrup over the semolina while stirring, keep on high heat until boiling.
32. Reduce heat to low, cover the pot and keep for 5 minutes.
33. After 5 minutes, turn off heat and add orange blossom water to the mixture. Adding orange blossom water is optional.
34. Keep the heat turned off, cover the pot and set aside for 5 minutes.
35, 36. After 5 minutes, Mamouniyeh is ready to serve.
37, 38, 39, 40. Scoop Mamouniyeh into serving plate.
41, 42, 43, 44. Sprinkle with ground cinnamon, and garnish with crushed pistachios.
45. Mamouniyeh is eaten hot with Arabic flat bread and accompanied by jebneh such as jebneh mshallaleh (string cheese) that directly placed on it and the cheese will melt, it is also accompanied by kaymak that directly place on it, too. Mamouniyeh is also served with sh’eibiyyat.
Mamouniyeh
From: Different Resources / Servings: 5 People
PDF Text Only / Print With Images
| 1 cup sugar
6 cups water 4 tbsp ghee, 1 cup coarse semolina 1 tsp orange blossom water, optional To Serve Ground cinnamon, to sprinkle Crushed pistachios, to garnish Arabic flat bread |
In a saucepan, put sugar.
Add water to sugar. Dissolve sugar in water over high heat, and let it boil for 5 minutes. Meanwhile, put ghee in a deep pot and heat the ghee until smoking hot. Add course semolina to ghee, and stir immediately with a wooden spoon. Keep on medium heat and toast semolina with continuous stirring until it gets golden in color, it took 8 minutes. Be careful not to turn the semolina into brown in color. Pour hot syrup over the semolina while stirring, keep on high heat until boiling. Reduce heat to low, cover the pot and keep for 5 minutes. After 5 minutes, turn off heat and add orange blossom water to the mixture. Adding orange blossom water is optional. Keep the heat turned off, cover the pot and set aside for 5 minutes. After 5 minutes, Mamouniyeh is ready to serve. Scoop Mamouniyeh into serving plate. Sprinkle with ground cinnamon, and garnish with crushed pistachios. Mamouniyeh is eaten hot with Arabic flat bread and accompanied by jebneh such as jebneh mshallaleh (string cheese) that directly placed on it and the cheese will melt, it is also accompanied by kaymak that directly place on it, too. Mamouniyeh is also served with sh’eibiyyat. |
Notes and Tips
Coarse semolina is called in Arabic “Smid Kheshen”. For photos of coarse semolina, click here, here, here, and here.
Hi Dimah just found your blog. Lovely! My dad is the Mamouniyah maker at home- no one makes it as good :)