Moroccan Semolina Soup with Milk, Anise Seeds, and Honey
This straightforward Moroccan soup can be consumed for breakfast or as an evening meal. Serve warm with cinnamon as a garnish and honey on the side to sweeten.
Bring water to a boil in a saucepan and stir in semolina and salt.
Simmer gently stirring frequently until semolina is tender and mixture is very thick 10 to 15 minutes.
Stir in milk butter and anise seed; simmer until soup reaches desired consistency 5 to 10 minutes.
Stir milk butter and anise seed into soup; simmer until soup reaches desired consistency 5 to 10 minutes.