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Moroccan Semolina (or Cornmeal) Soup Recipe

 

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Moroccan Semolina (or Cornmeal) Soup Recipe
 

 

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Recipe

Moroccan Semolina (or Cornmeal) Soup Recipe

In my native Morocco this is often breakfast. It takes minutes from beginning to end, costs pennies, and it is so satisfying. I have whipped it up countless times when I needed to round out a meal in a jiffy. You can save even more time by grinding the garlic and cilantro in a food processor. If you are making this for breakfast, the quick way, throw in the garlic and the cilantro whole. The garlic will be easy to fish out, or enjoy whole, in your bowl, and you can discard the cilantro at the end of cooking. Gluten-free: Look for brown rice farina, or simply use fine or medium corn meal. For an occasional splurge, add some freshly grated parmesan.

Times

  • Prep Time : 5 min
  • Cook Time : 30 min
  • Ready Time : 35 min

Servings

6 s

Ingredients

  • 3 quarts (12 cups) water
  • A dozen cloves garlic
  • 1 bunch cilantro, tough stems cut off
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste
  • 11/2 cups coarse semolina (Gluten-free: medium cornmeal)

Directions

Preparation

1 Put all but last ingredient in a heavy pot, and bring to a boil. Reduce the flame to medium.
2 Stir in the grain, pouring gradually. Cover and cook ten more minutes.
3  Adjust the texture and seasonings. Serve hot.

Special instructions

In my native Morocco this is often breakfast. It takes minutes from beginning to end, costs pennies, and it is so satisfying. I have whipped it up countless times when I needed to round out a meal in a jiffy. You can save even more time by grinding the garlic and cilantro in a food processor. If you are making this for breakfast, the quick way, throw in the garlic and the cilantro whole. The garlic will be easy to fish out, or enjoy whole, in your bowl, and you can discard the cilantro at the end of cooking. Gluten-free: Look for brown rice farina, or simply use fine or medium corn meal. For an occasional splurge, add some freshly grated parmesan.

About Levana Kirschenbaum

avatar

Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

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