This Moroccan semolina soup it’s a recipe that my father prepared for us whenever we felt down. It is a pleasantly smooth and creamy porridge-like soup, made with semolina flour, ground aniseed and milk.
Many of my favorite memories with my father take place in the kitchen, whether in my childhood home or at my grandmother’s house in Morocco.
It is impossible to share this semolina soup without talking about my Baba. It’s a recipe she always made for breakfast whenever someone was feeling sick (or had jet lag or a hangover). And while our family enjoyed this soup primarily as a cold remedy and a gesture of love and care, in Morocco it is commonly served as a first course for dinner or as part of Iftar (a bit like Harira).
It’s an incredibly comforting dish that comes together with simple steps and a simple list of ingredients. There’s something about a warm bowl of this semolina porridge that really feels like medicine.
The warm, slightly sweet flavor of ground anise seeds provides a complexity that pairs well with the starchy semolina and creamy milk.
Ingredients
Find the full ingredient list with exact quantities in the recipe card below.
Step by step instructions
Tip: Keep banging! This is the key to getting that creamy, smooth texture.
What to eat with semolina soup
As mentioned above, my family almost always served this soup when someone was feeling down. It is usually enjoyed early in the morning, for breakfast.
It’s great to pair with a glass of Moroccan mint tea and some fresh fruit.
Tips for the perfect texture
The trick to getting that creamy, smooth texture for your semolina soup is to whisk while it cooks. Be sure to watch the soup and continue blending as you add the semolina and milk.
Consider it your arm workout of the day!
Reheat leftovers
Reheat any leftovers on the stovetop or in the microwave until hot. Add a drop of milk or water to dilute it as the semolina tends to thicken as it cools.
More cozy Moroccan soups
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Description
This Moroccan semolina soup it’s a recipe that my father prepared for us whenever we felt down. It’s a pleasantly smooth and creamy porridge-like soup made with semolina flour, ground anise seeds and milk.
- Boil the water, butter and spices. In a medium sized saucepan, combine the water, half the ground anise, salt and butter. Bring everything to a boil.
- Mix the semolina. Reduce the heat to low. Slowly add the semolina, continuing to mix everything. After adding all the semolina, continue mixing and continue cooking everything for 10 minutes.
- Add the milk. Whisk in the milk and continue to cook and stir for 5 minutes.
- Serve and enjoy. Serve the soup in bowls. Complete with a sprinkling of the remaining ground anise.
Notes
- If using whole anise seeds, grind them in an electric spice grinder or mortar and pestle.
