moroccan semolina soup with saffron and anise

Name: Moroccan Semolina Soup with Saffron and Anise
Prep time: 5 min
Cook time: 35 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 liter(s) (4 1/4 pints) water or milk of choice; 1 cup(s) (175 g) coarse semolina; 1 1/2 teaspoon(s) salt or to taste; 1/2 teaspoon(s) fresh ground pepper; 5-6 - saffron threads, crumbled; 1/4 teaspoon(s) turmeric (optional); 1 teaspoon(s) ground anise seed (or more to taste); 2 teaspoon(s) butter, optional

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

The recipe calls for coarse semolina grits (smida) and the common Moroccan spices of saffron and anise. A little turmeric is optional, but it will add color and health benefits. Because semolina soup will thicken considerably as it cools, it's best prepared just prior to serving. When reheating the thickened soup, simply add water to thin it, then adjust the seasoning if necessary.

yield 4 serving(s)

prep time 5 Min

cook time 35 Min

method Stove Top

Ingredients For moroccan semolina soup with saffron and anise

2 l

(4 1/4 pints) water or milk of choice
1 c

(175 g) coarse semolina
1 1/2 tsp

salt or to taste
1/2 tsp

fresh ground pepper
5-6

saffron threads, crumbled
1/4 tsp

turmeric (optional)
1 tsp

ground anise seed (or more to taste)
2 tsp

butter, optional

How To Make moroccan semolina soup with saffron and anise

1
Measure the water into a large pot or small stockpot. Place over high heat and bring to boil. While the water is boiling, gradually add the semolina, stirring constantly so it doesn't clump. Add the salt, pepper, saffron and turmeric.

2
Bring the soup back to a boil, then lower the heat and allow the soup to simmer gently. Continue cooking, stirring frequently, for 20 to 30 minutes, or until the semolina swells and becomes tender and the soup has thickened to a consistency that you like.
3
Stir in the two tablespoons of ground anise. Taste for seasoning and adjust the salt and pepper as desired. Continue simmering gently for just a few minutes longer. Stir in butter if using. 5. Remove the soup from the heat and ladle into serving bowls, serve warm.
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