For The Tamina
1 cup of ground semolina (medium or coarse)
3 tablespoons unsalted butter (or margarine)
2 tablespoons of natural set honey
For The Decorations
ground cinnamon
silver dragees
Directions
In a saucepan heat the semolina over a medium-high heat. Keep shaking the pan until the semolina is evenly toasted & a rich golden brown colour. Pour into a bowl & set aside.
Melt the butter / margarine in the empty pan you used to toast the semolina. Remove from the heat & stir in the honey.
Pour the semolina back into the pan & mix well to combine it with the butter & honey. If you notice the semolina mixture is too runny or has a little extra butter on top, just add a little extra semolina to the pan. If the semolina mixture is a little too stiff to pour, add 1 teaspoon extra of both the butter & the honey & mix well.
Pour the semolina mixture out onto a small dinner plate or side plate & decorate with the cinnamon, silver balls & any additional items you like.
To make a pretty pattern with the cinnamon, use the rim of a small tea glass or shaped cookie cookers dipped in the ground cinnamon.
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