Moroccan Semolina Soup (Baba’s Cold Remedy)
This Moroccan semolina soup is a recipe my dad made for us whenever we were feeling under the weather. It’s a comfortingly smooth and creamy porridge-like soup made with semolina flour, ground anise seeds, and milk.
So many of my favorite memories with my dad take place in the kitchen, whether it was at my childhood home or at my grandma’s house in Morocco.
This semolina soup is impossible to share without talking about my Baba. It’s a recipe that he always made for breakfast whenever someone was feeling sick (or jet lagged or hungover). And while our family enjoyed this soup primarily as a cold remedy and gesture of love and care, it’s commonly served in Morocco as a first course for dinner or as a part of Iftar (kind of like Harira).
It’s an incredibly comforting dish that comes together with simple steps and a simple list of ingredients. There’s something about a warm bowl of this semolina porridge that really does feel like medicine.
The warming and slightly sweet flavor of ground anise seeds provides a complexity that’s paired well with the starchy semolina and creamy milk.
Ingredients
- water
- ground anise seeds
- salt
- butter or olive oil
- semolina flour
- milk
Find the full ingredient list with exact quantities in the recipe card below.
Step by Step Instructions
Tip: Just keep whisking! This is key to getting that creamy smooth texture.
What to Eat With Semolina Soup
As mentioned above, my family almost always served this soup when someone was feeling under the weather. It’s usually enjoyed first thing in the morning, as a breakfast.
It’s great for pairing with a glass of Moroccan mint tea and some fresh fruit.
Tips for The Perfect Texture
The trick to achieving that creamy smooth texture for your semolina soup is whisking while it cooks. Make sure to watch the soup and continue to whisk while you add the semolina and milk.
Consider it your arm workout for the day!
Reheating Leftovers
Reheat any leftovers on the stovetop or microwave until warm. Add a splash of milk or water to thin it out as the semolina tends to thicken as it cools.
More Cozy Moroccan Soups
Bismillah,
Moroccan Semolina Soup (Baba’s Cold Remedy)
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan, North African
- Diet: Vegetarian
Description
This Moroccan semolina soup is a recipe my dad made for us whenever we were feeling under the weather. It’s a comfortingly smooth and creamy porridge-like soup made with semolina flour, ground anise seeds, and milk.
Ingredients
- 5 cups water
- 2 tsp ground anise seeds
- 1/2 tsp salt
- 2 tbsp unsalted butter or olive oil
- 1 cup semolina flour
- 1 cup milk
Instructions
- Boil water, butter and spices. In a medium sized pot combine water, half of the ground anise, salt, and butter. Bring everything to a boil.
- Stir in semolina. Lower the heat to low. Add semolina slowly, whisking everything together while doing so. Continue stirring after all of the semolina is added, continuing to cook everything for 10 minutes.
- Add milk. Whisk in the milk, and continue to cook and stir for 5 minutes.
- Serve & enjoy. Serve the soup in bowls. Top with a sprinkle of the remaining ground anise.
Notes
- If using whole anise seeds, grind up in an electric spice grinder or mortar & pestle.
