Moroccan Semolina Soup with Milk, Anise Seeds, and Honey

This simple Moroccan soup is easy to prepare and can be served in the evening or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on the side.

Step: 1

Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.

Step: 2

Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.

Per Serving: 144 calories; protein 6.2g; carbohydrates 8.8g; fat 9.4g; cholesterol 29.9mg; sodium 849.8mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.