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Friday, April 24, 2015

Mamuniyeh: Brown Butter and Mozzarella Cream of Wheat

I'm excited to share another classic Syrian breakfast dish with you guys. When we were kids my mom would call this 'candy' and we were thrilled to eat candy for breakfast...we gobbled it right up and I really appreciated the sweetness in the meal. As an adult my mouth waters at the salty and cheesy complexity that the mozzarella adds. Serve this hot and fresh as soon as its ready and you'll watch with giddy anticipation as the cheese stretches from the serving dish all the way to your plate.

Mamuniyeh is a decadent dish that will warm you up in the morning. Making it involves a bit more butter and sugar than how I normally start my day so when I make this its either for a brunch or a treat for the kids. This dish's saving grace in terms of health is that Semolina is a fine hey, complex carbs and all ;) It's quick and easy and the last time we ate it a few days ago my 10 year old made it from A to Z with minimal assistance. The sizzle of the toasted semolina when it hits the sugared water is fun to hear and it literally goes from a soupy mixture to smooth and creamy perfection in about a minute.

Serves 4

-5 cups water
-1 1/4 cup sugar
-4 tablespoons butter
-1 cup semolina
-1 cup shredded mozzarella cheese, to be divided
-1 tablespoon cinnamon powder

-any salty cheese to be eaten on the side

To make
-In a saucepan combine water and sugar on medium heat until the mixture boils. Stir to help dissolve the sugar into the water.
-While the water and sugar are heating, place butter and semolina in a skillet on medium heat. (**OPTIONAL: Brown the butter before adding the semolina for a hint of caramel in the Mamuniyeh. To do this, melt the butter over medium heat and whisk until it turns brown and releases a nutty fragrant smell. Immediately lower the heat and add the semolina to toast.**) Move the butter around and melt it while gently stirring it with the semolina. Continue to saute the mixture until the semolina has browned into a golden color instead of the pale yellow it was. Keep stirring it around to avoid burning it! You may need to lower your heat as it starts to color.
-When the semolina has browned and the water/sugar mixture has come to a roiling boil, carefully add the toasted semolina into the boiling water. It will sizzle as it drops in and may slightly foam up, I love this part!
-Reduce the heat to low and stir in 1/2 cup shredded cheese. Turn off the heat and mix it for a minute, it will thicken up into a porridge.
-Place into a serving bowl and top with extra shredded cheese and sprinkle with cinnamon powder.
-Serve hot with a cup of tea and enjoy!

I buy the semolina from Middle Eastern markets

Perfectly toasted semolina and ready to be dropped into the sugared water!
 Looking for more sweet breakfast recipes? Here are a few of my personal favorites!
PB Chocolate Chip Oat Cookies

Vegan Orange Poppy Seed Muffins

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