This precious recipe, lovingly inherited and passed down in memory of Louise Yoheved, is much more than a simple dessert: it's a celebration of femininity and care. Rich in honeyed flavors and warmth, Tamina has always been a companion to women during the important moments of their lives. Easy to prepare yet generous in taste, it will delight all palates seeking authentic sweetness.
Practical information
Preparation time: 20 minutes
Cooking time: 15 minutes
Estimated calories: approximately 420 kcal per scoop (estimated for approximately 20 scoops)
Estimated average price: approximately 45 ₪ for the recipe
Ingredients
- 1 kg of fine semolina
- 250 g of honey
- 1 whole butter
- Cinnamon (optional, according to taste)
Preparation steps
- Pour the fine semolina into a pan and fry over medium heat until it turns a nice golden color. Remove from the heat and let cool completely.
- In another saucepan, melt the butter and honey over low heat, making sure to mix them well.
- Gradually pour the cooled semolina into the butter-honey mixture, stirring constantly until you obtain a thick and homogeneous cream.
- Remove from heat and pour the mixture into a container.
- Shape into balls with your hands (see tip below) and sprinkle with cinnamon according to your preferences.
Gallery
To shape your balls without burning yourself, cool your hands several times while working — this mixture stays hot for a long time! Kabyles traditionally prefer medium semolina: feel free to try it if you like a slightly more rustic texture.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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