Moroccan Semolina Soup With Milk, Anise Seeds, And Honey Recipe

Cooking Directions

• STEP 1.In a large saucepan, bring milk to a simmer over medium heat.
• STEP 2.Add the anise seeds and simmer for 5 minutes to infuse the milk with flavor.
• STEP 3.Slowly whisk in the semolina, stirring constantly to prevent lumps from forming.
• STEP 4.Continue cooking and stirring for about 10 minutes, or until the soup thickens to a creamy consistency.
• STEP 5.Remove from heat and stir in the honey until well combined.
• STEP 6.Serve the soup warm in bowls, garnished with a sprinkle of anise seeds if desired.

Cooking Tips

• Be sure to stir the semolina constantly to prevent it from sticking to the bottom of the pan.
• Adjust the amount of honey according to your desired level of sweetness.
• You can also add a pinch of cinnamon or nutmeg for extra flavor.

Storage and Serving

• This soup is best served warm and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stovetop or in the microwave before serving.