| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tunisian |
Desserts, Tunisian, Holiday |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Semolina |
| 1 |
c |
Water; hot |
| 8 |
tb |
Butter; melted |
| 4 |
tb |
Raisins |
| 4 |
tb |
Blanched almonds;halve/toast |
| 3 |
tb |
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.
1. 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.
2. 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.
3. 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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