Tamina is a quick and easy recipe to put together, and definitely a classic in Algeria for Mawled al-Nabi! The main ingredients each have a symbolic meaning to them: honey for the sweetness of love and community, and butter for rich blessings from Allah. There are four different types of Tamina in Algiera, including Tamina el Ghars/Maakra from the south, R’fiss Tmar in Oran area, Kaabouche, and Halwa smid/Tamina Beida. Regional differences vary in ingredients, such as dates, rose water, milk and honey, ginger, coconut, and cloves. However, tamina still holds the same festive feel across the country, and the best part is that it’s so easy to make!
Serving Size: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
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Tamina
1 cup ground semolina
4 tbsp unsalted butter
2 tbsp honey
1 tsp vanilla
Decoration (optional)
Ground cinnamon
Sugar pearls
Nuts
Coconut, etc.
Instructions
- Heat butter in a saucepan over medium-high heat, and swirl it around the surface to evenly coat it.
- Add in the semolina until it’s evenly toasted and golden brown, then pour it into a bowl and set aside.
- Melt the remaining butter into the pan, remove it from heat and then add honey.
- Finally, pour the semolina back into the pan and thoroughly combine it with the butter and honey. If it’s too liquid, add some more semolina; and if it’s too thick, add some more butter and honey.
