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4 Serves
65 Mins
Place the fine semolina in a large bowl and lightly coat with a small amount of olive oil, rubbing it between your palms to ensure every grain is coated.
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Vitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
484 µg / 400 µgCalcium
50 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
134 mg / 420 mgPhosphorus
369 mg / 1,250 mgPotassium
558 mg / 4,700 mgSodium
74 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
215 µg / 55 µgFiber
12 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
179 gAlcohol
0 g
Steam the semolina in a steamer pot over boiling water for 30 minutes, fluffing the grains with a fork halfway through to ensure even cooking.
In a frying pan, lightly toast the nuts and plump the raisins over medium heat until fragrant.
Combine the steamed semolina with the toasted nuts, raisins, and a drizzle of honey, tossing gently with a spatula to combine.
0
g42
g10
g
British
Egyptian