Nutrition Facts
6 servings
6
Tunisian Mesfouf Recipe
Comforting dessert with multiple colors and flavors. Unlike savory dishes, this preparation does not use any seasoned broth; only the steam from the water in the pot ensures the cooking.
Ingredients
1 Olive oil
500 Fine semolina
100 Date
2 Pomegranate
50 Grape
2 Sugar
2 Rose water
100 Butter
Directions
1
Moisten the semolina by covering it with cold water. Remove the excess water. Let the semolina rest for 5 to 10 minutes.
2
Preheat the water in the bottom part of the steamer. Steam the semolina in the top part of the steamer.
3
When it cracks on the surface, add 1 tablespoon of olive oil, sprinkle it with your fingertips, then roll it between your hands while eliminating all the lumps.
4
Put the semolina back in the steamer and cook for 20 minutes. Remove from heat and moisten a little if it seems dry.
5
As soon as the semolina is cooked and very hot, add the butter, sugar, and rosewater.
6
To finish, mix well with a fork. Garnish with fresh and dried fruits.
Ingredients
Ingredients
1 Olive oil
500 Fine semolina
100 Date
2 Pomegranate
50 Grape
2 Sugar
2 Rose water
100 Butter
Directions
Directions
1
Moisten the semolina by covering it with cold water. Remove the excess water. Let the semolina rest for 5 to 10 minutes.
2
Preheat the water in the bottom part of the steamer. Steam the semolina in the top part of the steamer.
3
When it cracks on the surface, add 1 tablespoon of olive oil, sprinkle it with your fingertips, then roll it between your hands while eliminating all the lumps.
4
Put the semolina back in the steamer and cook for 20 minutes. Remove from heat and moisten a little if it seems dry.
5
As soon as the semolina is cooked and very hot, add the butter, sugar, and rosewater.
6
To finish, mix well with a fork. Garnish with fresh and dried fruits.
Notes
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