BCL - Moroccan Semolina Soup with Milk, Anise Seeds, and Honey Popular Recipes

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Moroccan Semolina Soup with Milk, Anise Seeds, and Honey

"This simple Moroccan soup is straightforward to put together and may be served in the night or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on the facet."

Ingredients :

• 4 cups water
• 3/four cup coarse semolina flour
• 1 1/4 teaspoons salt, or to flavor
• three cups milk
• 2 tablespoons butter
• 1 teaspoon anise seed, or greater to flavor

Instructions :

Prep : 10M	Cook : 4M	Ready in : 25M

• Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring often, until semolina is smooth and mixture could be very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer till soup reaches preferred consistency, five to ten minutes.
• Stir milk, butter, and anise seed into soup; simmer till soup reaches desired consistency, 5 to 10 mins.

Notes :

• You can replacement fennel seeds for anise seeds if favored.
• The soup will thicken as it cools. Stir in additional water to thin the soup when reheating.

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