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Mamounia (Syrian semolina pudding)... A hug in a bowl

Some foods just have a way of wrapping you in comfort, and for me, Mamounia is one of them. Think of it as the Arabic version of porridge; warm, creamy, and so soothing. Growing up, your grandma would make it for breakfast on chilly mornings, and that first spoonful always felt like a cosy hug. It’s a simple, traditional recipe from Aleppo, perfect for those moments when you need something warm and familiar.

And if you love cheese, you’re in for a real treat! Mamounia pairs beautifully with creamy, melted cheese, making every bite rich, indulgent, and totally irresistible.

These days, this dish has taken on an even deeper meaning for me. After my Zoladex injections, when I need something gentle and comforting, this is my go-to. It’s warm, nourishing, and exactly what I need to reset and recharge.

The best part, it's made with just a handful of simple ingredients that are already in your kitchen.... such as semolina, sugar, and cheese, but it delivers so much comfort. And if you have leftovers, lucky you! By the next day, Mamounia transforms into a delicious pudding, giving you another way to enjoy it. Whether you’re making it for a special occasion, a cosy breakfast, or just as a little act of self-care, this dish is pure soul food. 

I hope one day, when you make it yourself, it reminds you of me, our kitchen, and those quiet, comforting mornings we’ve always shared.


Ingredients

  • 1 cup coarse semolina
  • 5 cups water (or a mix of water and milk for extra creaminess)
  • 2 tbsp butter
  • 1 cup sugar
  • 1 cinnamon stick
  • 2 tsp ground cinnamon (or to taste)
  • 2 tsp rose water
  • Optional toppings: cream, shalal cheese, or akkawi cheese


Instructions

Step 1: Make the Syrup

  • In a saucepan, bring the water, sugar, and cinnamon stick to a boil. Reduce the heat and let it simmer.

Step 2: Toast the Semolina

In a separate pan, melt the butter over low heat. Add the semolina and stir constantly until it turns a deep golden colour and smells nutty.

Step 3: Combine

  • Carefully pour the toasted semolina into the simmering syrup, stirring continuously to prevent lumps. Let it cook on high heat for 3–4 minutes.

Step 4: Add the Final Touches

  • Stir in the ground cinnamon and turn off the heat. Add the rose water, cover, and let it steam for 20–30 minutes. For extra richness, drizzle a bit of melted butter on top before covering.

Step 5: Serve & Enjoy

  • Pour the Mamounia into bowls or glasses, then top with cream or your favourite cheese; such as shalal (similar to Feta) or akkawi (similar to mozzarella) are especially delicious. Sprinkle with cinnamon, garnish with pistachio (optional) and serve warm.

💬 For me, this dish is more than just food, it’s a little moment of comfort when I need it most. I’d love to hear if you try it, let me know what you think!


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Location: Brighton, Brighton and Hove, UK

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