Moroccan · PANTRYHOP RECIPE
Moroccan semolina porridge with milk and almonds
25 minutes · 4 servings · vegetarian
A simple Moroccan breakfast made from semolina, a common staple grain in the region.
Ingredients
Check you have the quantities below.
- 1 cup fine semolina
- 4 cups milk
- 2 tbsp sugar
- 1/4 tsp salt
- 2 tbsp butter
- 1/2 tsp ground cinnamon
- 1/4 cup chopped almonds
Let’s make it
- Warm milk, sugar, and salt in a saucepan over medium heat.
- Whisk in semolina slowly and cook, stirring, 5–7 minutes until thick.
- Stir in butter and cinnamon.
- Top with almonds and serve warm.
- Add honey if desired.
Children can sprinkle the almonds and cinnamon on top.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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