Moroccan · Breakfast
Suhoor Semolina Milk Soup (Tahrira)
A soft, soothing semolina cooked in sweetened milk with a little butter and a hint of orange-blossom, eaten warm at suhoor to line the stomach gently before a day of fasting. Quick, comforting and easy on the digestion, it is the kind of nursery-warm bowl that helps you face the pre-dawn dark.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 litre milk
- 60 g fine semolina
- 3 tbsp sugar, to taste
- 1 tbsp butter
- 1 tsp orange-blossom water
- Pinch of salt
- Ground cinnamon, to serve
Method
- 1
Heat the milk
Warm the milk with the sugar and a pinch of salt in a pan until steaming.
- 2
Rain in semolina
Sprinkle the semolina in slowly, whisking constantly to prevent lumps.
- 3
Cook
Simmer gently for 6–8 minutes, stirring, until lightly thickened and the semolina is soft.
- 4
Enrich
Stir in the butter and orange-blossom water off the heat.
- 5
Serve
Pour into bowls and dust with cinnamon; serve warm, loosening with a little milk if it thickens.
Chef's tips
- Rain the semolina in slowly while whisking — dumping it in gives instant lumps.
- Keep it loose and soupy; it thickens fast as it cools, so serve promptly.
- Adjust sweetness to taste, remembering suhoor food is often kept only lightly sweet.
Frequently asked questions
Why eat this at suhoor?
Warm milk and semolina are gentle, hydrating and slow to digest, helping settle the stomach and provide steady energy for the fasting day ahead.
Can I flavour it differently?
Yes; a little vanilla, mastic or a few soaked raisins are common variations. Orange-blossom and cinnamon are the classic Moroccan finish.