Somali-style Honey and Walnut Dessert

Ingredients

In this adaptation of the original Italian dish, we incorporate Somali flavors and ingredients to create a unique dessert. While the Italian version may use ingredients like ricotta cheese and cinnamon, we replace them with honey and walnuts to cater to the Somali palate. The Somali-style Honey and Walnut Dessert captures the essence of Somali cuisine by highlighting the use of local ingredients and flavors. We alse have the original recipe for Dolce con miele e noci, so you can check it out.

• 2 cups (400g) semolina 2 cups (400g) semolina
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1 cup (120g) walnuts, chopped 1 cup (120g) walnuts, chopped
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) ghee (clarified butter) 1/4 cup (60ml) ghee (clarified butter)
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon rose water 1 teaspoon rose water
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 48g, 20g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina, ghee, and a pinch of salt. Mix well until the semolina is coated with ghee.
2. 2.
   Gradually add the water to the semolina mixture, stirring continuously until it forms a crumbly texture.
3. 3.
   Heat a non-stick pan over medium heat and add the semolina mixture. Toast the semolina, stirring constantly, until it turns golden brown and fragrant.
4. 4.
   Remove the pan from heat and let the toasted semolina cool for a few minutes.
5. 5.
   In a separate saucepan, heat the honey over low heat until it becomes thin and runny.
6. 6.
   Add the cardamom and rose water to the honey, stirring well to combine.
7. 7.
   Pour the honey mixture over the toasted semolina and mix until well combined.
8. 8.
   Add the chopped walnuts to the mixture and stir until evenly distributed.
9. 9.
   Transfer the mixture to a greased baking dish and press it down firmly.
10. 10.
    Allow the dessert to cool and set for at least 2 hours before serving.
11. 11.
    Cut into squares or diamond shapes and serve.

Treat your ingredients with care...

• Semolina — Make sure to toast the semolina until it turns golden brown to enhance its flavor and texture.
• Honey — Heat the honey gently to make it thin and runny for easy mixing with the semolina.
• Walnuts — Chop the walnuts into small pieces to ensure even distribution throughout the dessert.

Tips & Tricks

• For a variation, you can add a sprinkle of ground cinnamon to the honey mixture for a hint of warmth.
• Serve the dessert with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• If you prefer a less sweet dessert, reduce the amount of honey according to your taste.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This dessert can be enjoyed warm or chilled, depending on your preference.

Serving advice

Serve the Somali-style Honey and Walnut Dessert as a sweet ending to a Somali feast or as a standalone treat. It pairs well with a cup of Somali tea or coffee.

Presentation advice

To enhance the presentation, garnish the dessert with a sprinkle of crushed walnuts or a drizzle of honey. You can also dust it with a touch of powdered sugar for an elegant finish.