Breakfast
Sweet Semolina with Dates (Halawat al-Samid)
sjfegan
Ingredients
- 170g (1 cup) Semolina
- 60g (1/4 cup) Butter or ghee
- 720ml (3 cups) Water
- 75g (1/2 cup) Chopped dates
- 2 tbsp honey
- 1/2 tsp ground cinnamon
Method
- Toast the semolina in the butter or ghee in a saucepan over medium heat for 4–5 minutes until lightly golden and fragrant.
- Gradually add the water, stirring constantly to prevent lumps.
- Cook for 5–8 minutes until thickened.
- Stir in the chopped dates, honey and cinnamon.
- Serve warm.
Introduction: A warm, lightly sweetened semolina dish studded with chopped dates, a nourishing breakfast reflecting Abbasid Baghdad’s celebrated culinary sophistication.
Cultural Background: Baghdad under the Abbasid Caliphate was a centre of extraordinary culinary refinement, with dedicated cookbooks documenting elaborate recipes, and simple sweetened grain dishes like this one would have started the day even in the most modest households.
Tips: Toast the semolina thoroughly, as this develops a much richer, nuttier flavour. Stir constantly when adding the water to keep the mixture smooth.
Variations: Add a few chopped almonds or pistachios for extra texture. Adjust the honey to taste for a more or less sweet finish.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently with a splash of water, stirring, until warmed through.
Nutrition: Per serving (approx.): 280 kcal, 5 g protein, 8 g fat, 48 g carbohydrate.
FAQs:
Q: Was Baghdad known for its cuisine during this period?
A: Yes, Abbasid Baghdad was renowned as a centre of culinary sophistication, with surviving cookbooks like Kitab al-Tabikh documenting an extraordinary range of refined recipes.
Q: Were dates commonly eaten across the caliphate?
A: Yes, dates were a widely available and valued fruit across the Middle East, used extensively in both everyday and festive Abbasid cooking.
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