Mysterra Magazine has an awesome selection of recipes from places like Algeria, Martinique, Brittany, India and Texas to name a few. Tonight I’m choosing to focus on the Algerian recipes. I’m in the mood for something sweet and there is something about honey I can’t resist. Honey used to be a taste my taste-buds couldn’t tolerate one ounce, but these days I’m all for it! The recipe found here looks pretty easy to prepare and may require a special trip to the grocery store if you don’t have any semolina, honey, butter or cinnamon on hand. Mysterra’s Semolina with Honey recipe sounds so easy that I’ll go ahead and tell it to you now.
Step one involves browning the semolina with the butter and adding honey. Next, you’ll want to stir over low heat until the paste is compact. Once step one and two are successfully completed, pour the ingredients into a small bowl and decorate with cinnamon powder. Pretty easy, eh? If you’re really up for a challenge try preparing the full Algerian lunch menu they have. Recipes for the Chickpea Soup and Chicken with eggs au gratin can be found above the dessert which some save for last, but is nice to have first. Only sometimes.
(Note: I couldn’t find a picture of the exact semolina recipe found at Mysterra and that pictured is a Semolina cake which is slightly harder to prepare. The recipe for the cake can be found by clicking, here.)