Moroccan · Dessert
Tamina (Toasted Semolina with Honey & Butter)
Tamina is a simple festive sweet made by toasting semolina until deeply golden and nutty, then binding it with honey and melted butter into a soft, fudgy paste pressed into a dish and marked into diamonds. Made to celebrate births, Mouloud and homecomings, it is rich, warming and keeps for days.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 8
- Level
- Easy
Ingredients
- 300 g fine semolina
- 150 g butter
- 150 g honey
- 1 tsp ground cinnamon
- 50 g toasted almonds, chopped
- Pinch of salt
Method
- 1
Toast the semolina
Toast the semolina in a dry pan over medium-low heat, stirring constantly, for 12–15 minutes until it is a deep golden brown and smells nutty.
- 2
Melt the butter
In a separate pan gently melt the butter with the honey, salt and cinnamon until smooth and warm.
- 3
Combine
Pour the honey-butter into the toasted semolina off the heat and stir hard to a soft, cohesive paste.
- 4
Fold in nuts
Fold through most of the chopped almonds, keeping some back for the top.
- 5
Set and mark
Press into a dish, smooth the surface, scatter the remaining almonds and mark into diamonds; leave to firm before serving.
Chef's tips
- Toast the semolina patiently and evenly — the deep, even colour is where all the flavour comes from, but it scorches fast if you stop stirring.
- Adjust honey and butter to reach a soft, pliable paste that holds its shape without being dry.
- Warm slightly before serving to bring back its soft, fudgy texture if it has firmed up in the fridge.
Frequently asked questions
How is tamina different from sellou?
They are close relatives. Sellou usually includes ground fried almonds and sesame and a raw-flour finish; tamina is simpler, built around toasted semolina, honey and butter.
How long does it keep?
Kept covered in a cool place it keeps well for a week or more, which is why it is a practical sweet to make for gatherings and to give as a gift.