| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tunisian |
Desserts, Holiday, Tunisian |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Semolina |
| 1 |
c |
Water, hot |
| 8 |
T |
Butter, melted |
| 4 |
T |
Raisins |
| 4 |
T |
Blanched almonds, halve/toast |
| 3 |
T |
Pine nuts |
| 1/2 |
c |
Sugar |
| 1/2 |
lb |
Seedless grapes |
INSTRUCTIONS
Masfouf is a desert snack traditionally served after the fast is
broken on Ramadhan evenings. It is, in fact, remarkably like the
various soojee (cream of wheat semolina) preparations encountered in
Kashmir and other parts of India. The techniques of assembling are
different, but the idea and ingredients are the same. Mix the semolina
and hot water in a bowl. Put it into the top (kesskess) of a
couscousier or a Chinese-style steamer and steam, covered, over hot
water for 10 minutes. Remove the semolina to a bowl and stir in 4
tablespoons of the butter. Mix and toss to separate the grains. Return
the semolina to the steamer and steam, covered, for 20 minutes. The
semolina will expand and will be cooked through. Soak the raisins in
hot water for 5 minutes and drain. Remove the semolina the second
time, stir in the balance of the butter, 4 tablespoons, and turn the
semolina out on a serving dish. Add the raisins, almonds, pine nuts
and mix and toss together. Set aside a few raisins and nuts to
decorate the top of the Masfouf. Sprinkle the Masfouf with the sugar
and decorate with the raisins and nuts. Serve at room temperature.
Serves 6 or more. Source: "The Great Book of Couscous" by Copeland
Marks Posted to MM-Recipes Digest V3 #347 From: Linda Place
<placel@worldnet.att.net> Date: Thu, 19 Dec 1996 04:25:29 +0000
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