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Loading...A traditional Algerian sweet pudding made by toasting fine semolina in butter, then binding it with honey and studding it with soft Medjool dates. Often served during Ramadan, Eid, and family gatherings, Tamina is scented with orange blossom water and presented in slices alongside mint tea.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 19 gFat
- 9 gSaturated Fat
- 93 gCarbs
- 4 gFiber
- 65 gSugar
- 7 gProtein
- 15 mgSodium
- 180 mgPotassium
- 30 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 150 mcgVitamin A
Ingredients
For the toasted semolina base
- 1 1/2 cups fine semolina
- 1/2 cup (1 stick) unsalted butter
- Pinch of fine sea salt
For the sweet finish
- 1 cup mild honey, such as wildflower or orange blossom
- 8 to 10 pitted Medjool dates, halved lengthwise
- 1 tablespoon orange blossom water
- 1/2 teaspoon ground cinnamon
- 1/4 cup blanched almonds, toasted and roughly chopped
- 1 tablespoon toasted sesame seeds
Directions
- Melt the butter in a heavy-bottomed skillet or saucepan over medium-low heat until it foams and smells nutty.
- Stir in the fine semolina and salt, stirring constantly so every grain is coated in butter.
- Toast the semolina for 12 to 15 minutes, stirring frequently, until it turns a deep golden color and smells richly toasted; lower the heat if it begins to darken too quickly.
- Pour in the honey, add the orange blossom water and cinnamon, and stir vigorously until the honey is fully absorbed and the mixture pulls away from the sides of the pan in a thick mass.
- If the mixture feels too stiff, add 1 to 2 tablespoons of warm water and stir until pliable; the dough should hold its shape when pressed.
- Fold in most of the date halves, reserving a few for the top, along with the toasted almonds.
- Press the warm mixture firmly into a small round serving dish or shape into a flat disc on a plate, smoothing the surface with the back of a dampened spoon.
- Decorate the top with the reserved date halves in a star pattern and sprinkle with toasted sesame seeds.
- Cut into wedges or diamonds and serve warm or at room temperature alongside a pot of fresh mint tea.
Cook’s Notes
- Toast the semolina over medium-low heat and stir almost constantly; it can scorch in seconds once it reaches a deep golden color.
- For a more traditional flavor, swap unsalted butter for smen (aged clarified butter) if you can find it in a Middle Eastern market.
- If Medjool dates are unavailable, use chopped Deglet Noor dates or replace them with 1/2 cup of date molasses stirred in with the honey.
- Press the mixture firmly into its mold so it slices cleanly rather than crumbling; a dampened hand helps prevent sticking.
- Store covered at room temperature for up to 3 days; the dates will soften further and the honey-orange blossom flavors will deepen overnight.
