Breakfast
Feer (Afghan Semolina Halwa) (ریف)
Ingredients
- - Semolina (sooji) — 250g (1 1/2 cups)
- - Ghee or unsalted butter — 120g (1/2 cup)
- - Sugar — 200g (1 cup)
- - Water — 500ml (2 cups)
- - Ground cardamom — 3g (1/2 tsp)
- - Slivered almonds — 20g (2 tbsp)
Method
- Bring the water and sugar to a simmer in a small saucepan; stir until dissolved, then keep warm.
- Melt the ghee in a heavy-bottomed pan over medium heat.
- Add the semolina and toast, stirring constantly, for 8-10 minutes until golden and fragrant.
- Reduce heat to low and carefully pour in the warm sugar syrup, stirring quickly to avoid lumps.
- Add the cardamom and continue stirring until the mixture thickens and pulls from the sides of the pan, about 5 minutes.
- Spoon into bowls, scatter with slivered almonds, and serve warm.
Introduction: A warm, buttery semolina halwa scented with cardamom, eaten with fresh naan on cold mornings.
Cultural Background: Feer is a staple Afghan breakfast sweet, closely related to halwas found across South and Central Asia. Families often make a batch on Friday mornings, the start of the weekend, to share over tea.
Tips: Toast the semolina slowly — rushing this step leaves a raw, starchy taste. Warm syrup prevents clumping; cold syrup added too fast will seize the semolina.
Variations: Add raisins or chopped walnuts for texture. Use rosewater in place of cardamom for a floral version.
Vegetarian/Vegan: Naturally vegetarian. For a vegan version, replace ghee with a neutral vegetable oil.
Serving Suggestions: Serve warm alongside milk tea (Shir Chai) and fresh naan.
Storage: Keeps in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a pan over low heat with a splash of water to loosen it, or microwave in 20-second bursts.
Nutrition: 310 kcal | Protein 4g | Carbs 46g | Fat 13g
FAQs:
Q: Can I use farina instead of semolina? A: Yes, fine semolina and farina behave similarly in this recipe. Q: Why did my halwa turn out gluey? A: This usually means the semolina wasn’t toasted long enough before the syrup was added.
A: