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Moroccan Semolina Soup with Milk, Anise Seeds, and Honey

Wendy E. Boles

"This simple Moroccan soup is easy to prepare and can be served in the evening or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on the side."
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25 m servings 257 cals
Original recipe yields 4 servings

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  • Prep

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  1. Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
  2. Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.


  • Cook's Notes:
  • You can substitute fennel seeds for anise seeds if desired.
  • The soup will thicken as it cools. Stir in additional water to thin the soup when reheating.

Nutrition Facts

Per Serving: 257 calories; 9.8 g fat; 31.6 g carbohydrates; 10.2 g protein; 30 mg cholesterol; 850 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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This has a great flavor combination with the spice and length of simmering the semolina. I did not add any honey or other sweetener cuz it had its own sweet taste! I briefly thought about not ...

Threw in 2 star anise once the water started to boil, only added 2 cups of milk and was adding sugar until my boyfriend told me that this wasn't supposed to have any. I first thought it was sup...