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  • Yield : medium dish
  • Servings : 6
  • Prep Time : 5 m
  • Cook Time : 20 m
  • Ready In : 25 m


  • • 1 cup of semolina.
  • • 2 cups of sugar or to taste.
  • • 3 cup s of water.
  • • 1/4 a cup of ghee or butter.
  • • 1/4 a cup of blossom water.


Step 1

• Put ghee in a thick bottom pot on heat.

Step 2

• Add semolina to the ghee and flip on heat with a wooden spoon until semolina color becomes golden only.

Step 3

• Put sugar and hot water on heat and stir the sugar until; it melts and the syrup boils.

Step 4

• Add the syrup to semolina and put it on a backburner and flip for 5 minutes until it condenses, then add rose water to the semolina and stir well( it will be like thick yoghurt) which means not solid.

Step 5

• Cover mamoneieh and set it aside for 15 minutes and then serve it hot or warm.


By AleppoFood team

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Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

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