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

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Moroccan Semolina Soup with Milk, Anise Seeds, and Honey

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

Ingredients :

• four cups water
• 3/4 cup coarse semolina flour
• 1 1/4 teaspoons salt, or to taste
• 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 lightly, stirring frequently, until semolina is gentle and mixture is very thick, 10 to 15 mins. Stir in milk, butter, and anise seed; simmer till soup reaches desired consistency, five to 10 mins.
• Stir milk, butter, and anise seed into soup; simmer till soup reaches desired consistency, five to 10 minutes.

Notes :

• You can substitute fennel seeds for anise seeds if favored.
• The soup will thicken as it cools. Stir in extra water to skinny the soup while reheating.

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