4 Serves
54 Mins
In a heavy-bottomed pan, toast the semolina over medium-low heat, stirring constantly until it turns a golden brown color.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
13 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
76 mg / 1,250 mgPotassium
111 mg / 4,700 mgSodium
100 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
4 g / 28 gSugar
30 g / 50 gSaturated Fat
14 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
In a separate saucepan, melt the butter and honey together over low heat until well combined, ensuring the mixture does not boil.
Gradually pour the butter and honey mixture into the toasted semolina, stirring continuously until the mixture is uniform and smooth.
25
g95
g20
g
Yemeni
