This porridge of semolina is prepared only for breakfast in Syria. It is traditionally eaten hot, and not with a spoon but with little pieces of flat bread dipped into it with the right hand.
- 1 tablespoon of animal fat or margarine
- 1 glass of semolina
- 1 glass of sugar
- 4 glasses of water
In a pot, melt the fat at medium heat then throw in semolina while stirring constantly until slightly golden.
Remove from heat, add sugar, stir and put back on stove.
Immediately pour in boiling water. The porridge might need at this stage to be transferred to another pot in the event it got stuck at the bottom of pan.
Cover and let simmer on low heat for about 10 minutes. Then raise the heat and cook for another 5 minutes.
Turn off the heat and let it cool down covered for a few minutes.
Serve on a plate, sprinkled with cinnamon.