Aleppo mamounia with shredded cheese

Aleppo mamounia with shredded cheese

This hot Aleppo-style mamounia, a sweet semolina porridge, is made with water, sugar, coarse semolina, ghee, and cinnamon, then served with ashta and shalal cheese. The video also suggests making puff pastry pieces filled with cheese and decorated with nigella seeds. The official recipe in the description is the primary reference for quantities, while the chef added spoken tips for adjustments and serving, such as reducing the sugar, soaking the cheese, and adding pistachios.

A traditional Aleppo breakfast dish made as a sweet semolina-style porridge or dessert with cheese on top.

Like a sweet breakfast porridge or semolina pudding with cheese.

Ingredients

  • 8 cups / 1600 ml Water
  • 4 cups / 400 g Sugar
  • 1 stick Cinnamon stick
  • 4 tbsp Ghee
  • 2 cups / 300 g Coarse semolina
  • 2 tsp Ground cinnamon
  • mentioned without a quantity Ashta
  • mentioned without a quantity Shalal cheese
  • mentioned without a quantity Puff pastry dough
  • mentioned without a quantity Nigella seeds
  • 1 egg yolk Egg yolk
  • a pinch of vanilla Vanilla
  • mentioned in the context of water and flour Flour
  • mentioned in the context of water and flour Water
  • mentioned as options in the spoken instructions Dairy-cow ghee / Dutch ghee / Arab ghee

Instructions

  1. In a pot over the heat, combine the water, sugar, and cinnamon stick and bring the mixture to a boil.
  2. In another pot over the heat, add the ghee, then add the coarse semolina.
  3. Over low heat, toast the semolina, stirring, until it takes on a light golden color without burning.
  4. Add the ground cinnamon to the semolina and ghee mixture.
  5. Pour the water and sugar mixture over the toasted semolina.
  6. Stir the mixture until it thickens, then turn off the heat.
  7. Add the ashta to the pot or on top.
  8. Add the shalal cheese to the pot or on top.
  9. On a baking tray lined with parchment paper, shape the puff pastry dough, fill it with shalal cheese, then seal it into the desired shape.
  10. Brush the puff pastry pieces with egg yolk beaten with vanilla.
  11. Sprinkle nigella seeds over the top.
  12. Bake the puff pastry pieces at 220°C with top and bottom heat until cooked through and golden.
  13. Pour the mamounia into a serving dish or earthenware bowl while hot.
  14. Add cinnamon over the serving dish.
  15. Add Hama-style ashta over the serving dish.
  16. Add toasted or pulled shalal cheese over the serving dish.
  17. Add Aleppo pistachios over the serving dish.

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