Moroccan Semolina Soup with Milk, Anise Seeds and Honey


  • 1 liter of water
  • 3/4 cup (approx. 130 g) coarse semolina
  • 1 1/4 teaspoons salt, or to taste
  • 3 cups (750 ml) milk
  • 2 tablespoons butter
  • 1 teaspoon anise seeds, or more to taste
  • honey


Bring the water to a boil and stir in the semolina and salt. Simmer gently, stirring frequently, for 10 to 15 minutes, until the semolina is tender and the mixture is quite thick.
Stir in the milk, butter and anise seeds. Bring back to a simmer, and cook for 5 to 10 minutes longer, or until the soup reaches a consistency you like.
Serve warm with honey on the side. If desired, sweeten the soup with the honey.
The soup will thicken as it cools; stir in additional water to thin the soup when reheating.


Post a Comment