Hssoua d Smida (حسوة د سميدة) — Moroccan Semolina Soup Scented with Anise and Butter

• 80 gFine semolina
• 900 mlWater
• 300 mlWhole milk (Use 3.25% fat for best texture.)
• 30 gGranulated sugar
• 2 gSalt (About 1/3 tsp fine salt.)
• 2 tspAnise seeds (Lightly crushed for stronger aroma.)
• 40 gUnsalted butter (Plus 10 g for serving if desired.)
• 0.5 tspGround cinnamon (Optional but traditional for serving.)

Instructions

1. 1

   Add the water and milk to a medium saucepan and whisk in the sugar and salt until dissolved. Set the pan over medium heat and bring it to a gentle simmer, not a rolling boil, so the milk does not scorch.

2. 2

   Stir in the anise seeds and let them infuse for 2 minutes at a steady simmer. If you want a cleaner texture, you can strain out the seeds later, but keeping them in is common for a rustic bowl.

3. 3

   Reduce the heat to medium-low and slowly rain in the semolina while whisking constantly. Keep whisking for 2 full minutes to prevent lumps and to start thickening the soup evenly.

4. 4

   Switch to a wooden spoon and cook for 6–8 minutes, stirring every 20–30 seconds, until the soup becomes glossy and lightly thickened. The correct consistency is pourable like a thin porridge; if it becomes too thick, whisk in 50–100 ml hot water.

5. 5

   Turn off the heat and immediately stir in the 40 g butter until fully melted and emulsified. Let the soup rest for 2 minutes so the semolina finishes hydrating and the anise aroma blooms.

6. 6

   Ladle into bowls and, if desired, top each serving with a small 2–3 g pat of butter and a measured pinch of cinnamon (about 1/8 tsp per bowl). Serve hot, because the soup thickens as it cools and is best enjoyed fresh.