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This simple Moroccan soup is easy to prepare and can be served in the evening or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on the side.
Ingredients
- 4 cups water
- ¾ cup coarse semolina flour
- 1 ¼ teaspoons salt, or to taste
- 3 cups milk
- 2 tablespoons butter
- 1 teaspoon anise seed, or more to taste
Directions
Step 1
Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
Step 2
Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.
Cook’s Notes:
You can substitute fennel seeds for anise seeds if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 144 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat6g | 30% |
| Cholesterol30mg | 10% |
| Sodium850mg | 37% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber0g | 0% |
| Total Sugars9g | |
| Protein6g | |
| Vitamin C1mg | 3% |
| Calcium227mg | 17% |
| Iron0mg | 2% |
| Potassium286mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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