Tamina (Algerian Semolina Honey Dessert)
Tamina (الطمينة) is a simple Algerian dessert mainly made of semolina. It is usually served during celebrations such as engagement parties, weddings, baby showers, or Mawlid.
- Prep
- 13 min
- Cook
- 33 min
- Total
- 46 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Toast the semolina in a frying pan or in a cast iron dish until it takes on a nice golden color. Remove from the heat, and let it completely cool down.
Procedure
Melt the butter and honey in a saucepan, and add orange blossom water.
Procedure
Gradually add the cooled semolina while mixing.
Procedure
Cook for 3–5 minutes while stirring to combine everything well.
Procedure
Pour the tamina on a plate without waiting too long, and even out the surface.
Procedure
Sprinkle with cinnamon and garnish with almonds or dragées.
Procedure
Let cool and serve.
Photo: Amekinfo · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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