MA’MUNIYEH
SYRIA
Ma’muniyeh is a typical breakfast from Aleppo in Syria, a kind of sweet Syrian porridge, made with semolina and served with a stringy cheese called jibneh m’challaleh for a delightful sweet-savory combination to start the day. It is very simple to make, and with the exception of the cheese, it uses ingredients you might normally have on hand. The string cheese can be quite salty, so it is a good idea to soak it for a short while before using.
SERVES 4
3 tablespoons (45 g) unsalted butter or ghee
1 cup (175 g) semolina
½ cup (100 g) raw cane sugar
Ground cinnamon, for garnish
3½ ounces (100 g) stringy cheese (jibneh m’challaleh), rinsed, dried, and pulled apart in fine strings, for garnish
1. Melt the butter in a large skillet over medium heat. Add the semolina and stir constantly until the semolina has turned a golden color, 10 to 15 minutes.
2. Put the sugar and 4 cups (1 liter) water in a medium saucepan and bring to a boil over medium heat. Gradually add the toasted semolina and cook, stirring constantly, for a few minutes, or until you have a fairly thick mixture. Take off the heat. Cover the pan and let sit for 15 minutes.
3. Serve hot, sprinkled with cinnamon and with a little stringy cheese piled in the middle.