Tamina (Algerian Toasted Semolina with Honey)
Algeria
Rédacteur en chef
Abuja, Nigeria ·
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
Abuja, Nigeria ·
Tamina is semolina steamed, toasted until golden, and worked into warm honey and butter. It is Algerian, and it is made for occasions, engagements, weddings, baby showers and Mawlid, the birthday of the Prophet Muhammad. The three ingredients carry meaning, and the source explains it well: semolina for sustenance, honey for the sweetness of love, butter for blessings. That symbolism is why tamina appears at the birth of a child in particular, offering it to guests is the Algerian way of announcing a new baby, which makes the dish a message as much as a dessert. The toasting is the whole technique and it cannot be rushed. Semolina taken to a proper golden colour tastes nutty and complex; under-toasted, it tastes raw and pasty. It also burns from golden to black very quickly, so it needs constant movement over medium-low heat. The steaming step is unusual and the source explains its own reasoning: it is a safety measure, in case the semolina has not been toasted thoroughly enough. Many recipes skip it and toast alone. Economics have changed the ingredients. Margarine and sugar syrup now often replace butter and honey, which the source records without judgement. One caution: it identifies tamina with bsisa, which is a different Tunisian and Libyan preparation.
Tamina is an Algerian dessert of toasted semolina worked into honey and butter, served at engagements, weddings, births and Mawlid. Its three main ingredients are traditionally understood to represent sustenance, love and blessings. Offering it to guests is an Algerian way of announcing the birth of a child.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Line the top of a steamer with a cheesecloth and spread the semolina over it.
Set the steamer over a pot of boiling water and steam the semolina for about 15 minutes.
Tip the steamed semolina into a large shallow dish and let it cool.
Transfer it to a large frying pan over medium-low heat.
Toast the semolina, turning it constantly, until it takes on a golden colour and smells nutty. This is the step that makes the dish, and it goes from golden to burnt quickly. Set aside.
Melt the butter in a saucepan over medium heat.
Mix in the honey and let it just warm through, do not let it boil.
Turn off the heat and work the toasted semolina in thoroughly.
Let it stand for about 5 minutes. Butter will rise to the top; mix it back through and turn the mixture out onto a serving plate.
Press a cookie cutter into the tamina, then dip the cutter into a plate of cinnamon and stamp the pattern onto the surface.
Decorate with nuts or sweets if you like.
Soyez le premier à noter cette recette
Vous l’avez cuisinée ? Votre note aide la personne suivante à se décider.
Aucun avis sur cette recette pour le moment. Si vous l’avez cuisinée, le vôtre serait le premier.
