Mamounieh- Aleppan Cream of Wheat

recipe by Umm O'Sama


Ingredients
1 cup semolina
1 cup ghee
2 cups sugar
4 cups water
1 teaspoon rose water
1 teaspoon orange blossom water
1/2 teaspoon cinnamon

Line up all ingredients in coordinating measuring cups.

Pour water into large, heavy-bottom sauce pan.

Add sugar to water.

This is what that looks like.

Cover with lid and bring to a boil.


This is what that looks like.


In the meantime, ladle the ghee in a separate medium saucepan.


Allow the ghee to melt on medium-high heat.

When the ghee is melted, pour in the semolina.


Stirring constantly for about 5 minutes, cook the semolina in the ghee without allowing the semolina to brown.


It should still be fairly blonde in color...I'm told this is important.


Off the heat, carefully add the semolina mixture to the hot sugar-water. Give the whole thing a good stir.


The ghee will rise to the top. Bring it back up to a boil then reduce the heat to medium-low and allow it to simmer for about 20 minutes, until it thickens and comes together. Turn off heat and add the rose water and orange blossom water.

Pour into serving bowl and garnish with cinnamon. Serve warm with sh'abiyat or syrian cheese.