المأمونية

Melt the ghee in a pan over medium heat.

Add the coarse semolina to the melted ghee.

Stir the semolina continuously until it turns golden brown.

Add the sugar to the roasted semolina and mix well.

Gradually pour in the hot water while stirring constantly to prevent lumps.

Add 1 tablespoon of cinnamon and stir.

Add 2 tablespoons of orange blossom water and continue stirring.

Let the mixture simmer on low heat until the semolina absorbs all the water and becomes thick.

Pour the maamouniya into a serving dish.

Add local cream (Qishta) or Akawi cheese as desired.

Garnish with soft nuts and a sprinkle of cinnamon.

Serve the maamouniya hot immediately.

Tips: Stir the semolina constantly to avoid burning. Add water carefully as it boils immediately. You can mix a little finely chopped walnuts into the mixture before serving.