Recipe
Tamina with Almonds and Honey
Golden Delight: Tamina - A Moroccan Sweet Delicacy
4.3 out of 5
Indulge in the rich flavors of Moroccan cuisine with this authentic recipe for Tamina. This traditional dessert showcases the perfect harmony of almonds and honey, creating a delightful treat that is deeply rooted in Moroccan culture.
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using agave syrup instead of honey), Dairy-free, Gluten-free (if using certified gluten-free semolina), Nut-free (if almonds are omitted)
Allergens
Tree nuts (almonds)
Not suitable for
Paleo, Keto, Low-carb, High-protein, Low-fat
Ingredients
-
1 cup (200g) semolina 1 cup (200g) semolina
-
1 cup (240ml) water 1 cup (240ml) water
-
1/2 cup (75g) blanched almonds, chopped 1/2 cup (75g) blanched almonds, chopped
-
1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
-
1/4 cup (60ml) honey 1/4 cup (60ml) honey
-
1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
-
Pinch of salt Pinch of salt
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 20g, 2g
- Carbohydrates (total, sugars): 38g, 12g
- Protein: 7g
- Fiber: 4g
- Salt: 0.1g
Preparation
-
1.In a large skillet, heat the olive oil over medium heat.
-
2.Add the semolina to the skillet and toast it, stirring constantly, until it turns golden brown and releases a nutty aroma.
-
3.In a separate saucepan, bring the water to a boil.
-
4.Slowly pour the boiling water into the skillet with the toasted semolina, stirring continuously to prevent lumps from forming.
-
5.Reduce the heat to low and simmer the mixture for about 10 minutes, or until the semolina absorbs the water and becomes soft.
-
6.Stir in the chopped almonds, honey, ground cinnamon, and a pinch of salt. Cook for an additional 2-3 minutes, until the flavors meld together.
-
7.Remove the skillet from the heat and let the Tamina cool slightly before serving.
-
8.Serve warm or at room temperature, drizzled with extra honey and garnished with additional almonds if desired.
Treat your ingredients with care...
- Semolina — Toasting the semolina adds a depth of flavor to the dish. Make sure to stir constantly while toasting to prevent burning.
- Almonds — For a more pronounced almond flavor, you can lightly toast the almonds before chopping them and adding them to the Tamina.
- Honey — Choose a high-quality honey with a mild floral flavor to enhance the overall taste of the dish.
Tips & Tricks
- For a variation, you can add a sprinkle of orange blossom water or rose water to the Tamina for a fragrant twist.
- If you prefer a sweeter Tamina, you can increase the amount of honey according to your taste.
- Tamina can be stored in an airtight container at room temperature for up to 3 days.
Serving advice
Serve Tamina as a dessert after a Moroccan feast or as a sweet treat during tea time. It pairs well with a cup of Moroccan mint tea.
Presentation advice
To enhance the presentation, transfer the Tamina to individual serving bowls or plates. Drizzle some honey on top and sprinkle a few extra chopped almonds for an elegant touch.
More recipes...
More Moroccan cuisine dishes » Browse all
Rfissa
Chicken and Lentil Stew
Rfissa is a traditional Moroccan dish that is typically served during special occasions such as weddings and religious holidays. It is a hearty...
Tamina
Tamina is a traditional Palestinian dessert made from sesame seeds and dates. It is a popular sweet during Ramadan and is often served after...
Jawhara
Jewel
Jawhara is a traditional Algerian pastry that is popular during Ramadan. It is a sweet and flaky pastry that is filled with almond paste and...