Mamounia is a medieval sweet, believed to have been created for the Caliph al-Ma’mun, who ruled The Muslim Empire in the 8th century. Legend has it that the Caliph asked his chef to prepare something quick using only the ingredients available, resulting in either a rice or semolina porridge or pudding (versions of the story differ). This one is drenched in sugar syrup before it’s served.
Mamounia is considered a Syrian specialty that’s deeply tied to the city of Aleppo, where it is traditionally cooked in a small pot and enjoyed as a Friday breakfast or a weekend treat. In some modern variations, salty cheese — like feta or halloumi — is added before serving. Other versions pair it with cream, soft white cheese, or flatbread. It is also served in some cultures to women after childbirth, as a way to strengthen and nourish them. This recipe draws inspiration from three books housed in the Asif Library: “Our Syria: Recipes From Home” by Dina Mousawi and Itab Azzam, “The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria” by Marlene Matar, and Claudia Roden’s “Mediterranean Cookery” (Matamei Hamizrah).
This recipe is part of the Basbousa Project, which celebrates timeless desserts of the region.
Ingredients
For the syrup:
1 liter (4 cups) water
1½ cups + 2 tablespoons (280 grams) sugar
For the pudding:
¼ cup (60ml) clarified butter
¾ cup + 2 tablespoons (170 grams) fine semolina
1½ teaspoon orange blossom water
3 drops rose water
To serve:
2 handfuls of pistachios, coarsely chopped
3-4 tablespoons cinnamon (adjust to taste if you prefer less)
Preparation
- Prepare the syrup: Combine the sugar and water in a small saucepan and bring to a boil. Reduce to medium-low heat and simmer for 5-7 minutes. Do not stir — the syrup will remain relatively thin. Set aside.
- Make the pudding: Melt the clarified butter in a medium saucepan over low heat.
- Add the semolina to the saucepan and stir frequently with a wooden spoon, cooking it into a light golden porridge, about 5 minutes.
- Pour the hot syrup over the semolina and stir vigorously until it reaches a boil. Reduce to low heat and cook for 1 minute, stirring continuously.
- Remove from the heat and add the orange blossom and rose waters. Stir well and cover with a towel for 5-10 minutes, allowing the semolina to absorb the liquid (fresh semolina absorbs quickly, while older semolina may take longer).
- To serve: Transfer to a serving plate and sprinkle the chopped nuts and cinnamon on top. The ma’amounia is best when served immediately. If storing in the refrigerator overnight, reheat the next day with a little water.
