Tamina - Easy Algerian Sweet Honey Dessert Recipe

Get ready to discover Tamina, an absolutely delightful sweet honey dessert from Algeria that's as rich in flavor as it is in tradition! This melt-in-your-mouth treat is made with just three core ingredients – toasted semolina, butter, and honey – and comes together in under 30 minutes. While Tamina is traditionally served to celebrate joyous occasions like the birth of a baby or during Mawlid (the birth of the Prophet), it's also wonderfully easy to whip up for a cozy night in. Prepare for an ultra-sweet, nutty, and comforting experience that will quickly become your new favorite semolina sweet.

Ingredients

• Core Ingredients:
• 1 ½ cups (250g) medium semolina: This fine-grained durum wheat is the star! Medium semolina gives the best texture – not too soft, not too gritty. If you can only find fine semolina or even farina/cream of wheat, you can use it, but expect a slightly softer, less toothsome texture.
• ½ cup (113g) unsalted butter: Go for fresh, good-quality unsalted butter. It brings a creamy richness that’s essential for the Tamina’s flavor. Using unsalted gives you control over the final taste.
• ½ cup (170g) mild, floral honey: Honey is not just for sweetness here; it also contributes to the Tamina’s unique, fudge-like structure. A clover, wildflower, or orange blossom honey works beautifully, offering a delicate floral note without overpowering the semolina.
• Optional Garnishes:
• Ground cinnamon
• Toasted almonds, pistachios, or other nuts (finely chopped)
• Shredded coconut
• Sugar pearls (for a festive touch)

Directions

1. Toast the SemolinaPlace the medium semolina in a heavy-bottomed skillet or sauté pan over medium-low heat. Stir constantly with a wooden spoon or heat-safe spatula. This step is crucial for developing that deep, nutty flavor. In about 8-12 minutes, you’ll see the semolina gradually change color from pale yellow to a beautiful golden brown. Listen for a subtle popcorn-like scent, and look for an even, toasted color. Don't rush this – perfectly toasted semolina smells warm and nutty; if it smells burnt or turns dark brown, it's best to toss it and start again. If you have a smaller pan, toast in two batches for more even browning.
2. Cool and SiftOnce toasted, immediately spread the semolina out on a large tray or in a shallow bowl. Let it cool completely to room temperature. This is important! Mixing warm semolina into hot butter and honey can make your Tamina set too hard. Once cool, you can optionally sift the semolina through a fine-mesh sieve to remove any tiny burnt bits or clumps, ensuring a smoother texture.
3. Melt the Butter and Add HoneyIn a separate saucepan, gently melt the unsalted butter over low heat. Once melted, stir in the honey until it’s fully combined with the butter and no longer separated. You want it warm and fluid, but avoid boiling or aggressively simmering the mixture, especially if you’re using raw honey, as this can alter its flavor and properties.
4. Combine to the Right TextureNow for the magic! Gradually sprinkle the cooled, toasted semolina into the warm butter-honey mixture in the saucepan, stirring constantly with your wooden spoon. Continue stirring until everything is thoroughly combined. The target texture is key: it should be soft and spoonable when warm, thicker than oatmeal but looser than cookie dough. When you spread it in a dish, it should slowly mound and level itself.
   1. Micro-adjustment: If your Tamina looks a little too runny, sprinkle in another tablespoon of toasted semolina, stir, and observe.
   2. Micro-adjustment: If it feels stiff and hard to stir, add a teaspoon of extra melted butter and honey mixture, stir well, and check the texture again.
5. Shape, Decorate, and ServeOnce you’ve achieved the perfect consistency, spread the Tamina into a shallow serving dish or platter. Use the back of a spoon to smooth the top. Now for the fun part: decorating! Use a pinch of ground cinnamon to make simple patterns (like spirals or lines), and sprinkle with your choice of toasted nuts or sugar pearls for a festive look. Let the Tamina rest for about 10-15 minutes at room temperature before serving. This allows it to set slightly but remain wonderfully soft and spoonable. Traditionally, Tamina is eaten warm with small spoons directly from the communal dish, but individual portions in small ramekins are also perfectly fine.