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4 Serves
102 Mins
In a heavy-bottomed pot, add the fine semolina and roast over low heat, stirring constantly to ensure even browning.
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Vitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
227 µg / 400 µgCalcium
29 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
187 mg / 1,250 mgPotassium
270 mg / 4,700 mgSodium
74 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
113 µg / 55 µgFiber
5 g / 28 gSugar
35 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
137 gAlcohol
0 gIn a separate saucepan, melt the unsalted butter and stir in the honey until well combined.
Gradually pour the butter and honey mixture into the roasted semolina, stirring continuously until the mixture is smooth and well incorporated.
Transfer the Tamina to a serving dish and garnish as desired before serving warm.
36
g99
g17
g
