Mamouniyeh
May 3rd, 2009
Mamouniyeh, is the most famous and delicious dish for breakfast in Aleppo, Syria. It is served with Jebneh Bida Baladiyeh (Local Syrian White Cheese), or served with Sha’eebiyyat, or served alone without anything. If you visit Aleppo , you will have Mamouniyeh for breakfast in any hotel or restaurant.
Let’s make Mamouniyeh:
1. Melt ghee and bring to high heat, (Local Syrian ghee is preferred).
2. Add pine nuts, keep until golden brown, then remove and drain on paper towel.
3. To same ghee, add semolina, roast it for about 5 minutes.
4. Add water and sugar, stir until slightly thicken, turn off heat and serve.
Serve it alone, or with Jebneh Bida Baladiyeh (Local Syrian White Cheese), or with Sha’eebiyyat.
Above: Jebneh Bida Baladiyeh (Local Syrian White Cheese) served with Mamouniyeh.
Mamouniyeh
From: Family Recipe / Servings: 2 - 3 People
PDF Text Only / Print With Images
| 1 tbsp ghee, preferably local Syrian ghee Pine nuts 3/4 cup semolina (smeed) 750 ml water 6 tbsp sugar To Serve Jebneh Bida Baladiyeh (Local Syrian White Cheese) |
Melt ghee and bring to high heat, (Local Syrian ghee is preferred).
Add pine nuts, leave until golden brown, then remove and drain on paper towel To same ghee, add semolina, roast it for bout 5 minutes. Add water and sugar, stir until slightly thicken, turn off heat and serve. Serve it alone, or with Jebneh Bida Baladiyeh (Local Syrian White Cheese), or with Sha’eebiyyat. |
Notes and Tips
Traditionally, after serving in the bowls, additional ghee is melted and added on top of the dish, then garnish with pine nuts.
You can add some cinnamon on top.
This looks really interesting! I’m going to have to try it sometime! (You wouldn’t happen to know where to get Syrian cheese in San Francisco would you? lol)
A delightful dish!
Cheers,
Rosa
What a great way to start the day, with a warm, thick, sweet and salty delicious bowl of porridge like this one! Very nutritious too!
Thanks for sharing it :)
Can Syrian cheese be substituted?
This sounds like a comforting dish and must be delicious with the cinnamon! The pine nuts look great on top.
lisa: Thank you for your words! Oh yes, it is delicious with cinnamon!
This looks wonderfully delectable. Must think about what to use for SYrian cheese - our grocers have not caught up with all yet! And it looks too good to pass up. love the ingredients! Really pretty blog.
I will defo fix this for breakfast this week! Are the cheeses you mention along the Feta lines?
Thanks everyone for comments!
tabzchewy and Maya: I have no idea about middle eastern shops in U.S or Europe, but I can suggest other middle eastern cheeses which may be easier to find:
- Ackawi, also spelled Akawi and Akawieh, check:
http://www.cheese.com/Description.asp?Name=Ackawi
OR
- Mshalalé, Marianna wrote about it on her blog (Swril & Scramble), check:
http://swirlandscramble.blogspot.com/2008/02/cheese-cake-lets-be-random-today.html
OR
- Naboulsi, check:
http://cheese.com/Description.asp?Name=Naboulsi
lisaiscooking: Thank you for your words! Oh yes, it is delicious with cinnamon!
Claudia: Thanks for dropping by!
Nifty Noshing: No, how about Halloumi cheese?
Thanks, I’ll try Halloumi then! :)))
Salam,, Dima I was looking for a recipe for Kusa Mutabaq.. and I found your great page!! I am from Hama too… It is my pleasure to know such a proud person like you.. Keep the great work!!
For those who are asking about the cheese.. I think it should be available at the Middle Eastern grocery stores. And for the halomee cheese it is available at superstore in Canada…
I have a very easy recipe for a great white cheese…
All you need is 4 liters of fresh milk you bring it to boil and then take it away from the heat and add a quarter cup of white vinegar.. let it stay for 5 minutes then separate the water from the cheese and if you want the cheese to be salty boil 2 cups of water and when the water become cold soak the cheese in it until it is ready to eat then enjoy!!
Soory for the last step you add 2 tbs of salt to the boiled water and then let it cool down…
Kawthar: Thank you so much for your kind words, and thanks for the recipe! I’m glad you stopped by :)
Great post! Loved the photos. I do eat the same except with farina!
Joumana: Thanks for stopping by!
About semolina and farina, we are referring to smeed when we say semolina
Dimah,
in response to the cheeses available in USA/Canada, the best alternative if you don’t have Middle Eastern Store is to use fresh mozzarella cheese or bococcini
warm mamounieh in the morning with a sprinkle of cinnamon, and melting cheese, oh mama … i miss all this food.
thanks
Arlette: Thank you for you kind comments and for the information about the cheeses!