• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Masfouf De Tunis (Tunisian Sweet Snack)

  • Recipe Submitted by on

Category: Holiday, Desserts

 Ingredients List

  • 1 lb Semolina
  • 1 c Water; hot
  • 8 tb Butter; melted
  • 4 tb Raisins
  • 4 tb Blanched almonds;halve/toast
  • 3 tb Pine nuts
  • 1/2 c Sugar
  • 1/2 lb Seedless grapes


Masfouf is a desert snack traditionally served after the fast is broken on
Ramadhan evenings. It is, in fact, remarkably like the various soojee
(cream of wheat semolina) preparations encountered in Kashmir and other
parts of India. The techniques of assembling are different, but the idea
and ingredients are the same.

1. Mix the semolina and hot water in a bowl. Put it into the top (kesskess)
of a couscousier or a Chinese-style steamer and steam, covered, over hot
water for 10 minutes.

2. Remove the semolina to a bowl and stir in 4 tablespoons of the butter.
Mix and toss to separate the grains. Return the semolina to the steamer and
steam, covered, for 20 minutes. The semolina will expand and will be cooked

3. Soak the raisins in hot water for 5 minutes and drain. Remove the
semolina the second time, stir in the balance of the butter, 4 tablespoons,
and turn the semolina out on a serving dish. Add the raisins, almonds, pine
nuts and mix and toss together. Set aside a few raisins and nuts to
decorate the top of the Masfouf. Sprinkle the Masfouf with the sugar and
decorate with the raisins and nuts.

Serve at room temperature. Serves 6 or more.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?