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
Units
Scale
- 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.
