粗麦粉加黄油和蜂蜜在锅中烘炒，烤至金黄，切块。是斋月期间的家常甜品，口感沙酥甜润。
粗麦蜜糕是摩洛哥斋月期间的家常甜品，粗麦粉加黄油在锅中慢慢烘炒至金黄，再以蜂蜜或糖浆黏合，切块。它与已有的塞路（焙麦杏仁甜糕）和玛弗鲁卡同属粗麦粉甜点家族，但这道最简单：只有粗麦粉、黄油和蜂蜜。烘炒粗麦粉是关键步骤，耐心炒足十分钟，香气和色泽才能出来。这道菜反映了摩洛哥饮食中对粗麦粉的多面运用，同一种谷物能做出从主食到甜品的百般花样。
沙酥、甜润、黄油香浓。粗麦粉的烘烤香和蜂蜜的甜融为一体，一口一块停不下。
粗麦粉在黄油中烘炒时，淀粉发生美拉德褐变，产生坚果和太妃香气。火候不足则生粉气，过度则焦苦。蜂蜜在离火后加入，借余温融化黏合粗麦粉，冷却后凝固成可切块的糕体。
Variations
有的加碎杏仁增脆。加肉桂提香。用橙花水调蜂蜜增花味。
On the Palate
Where Halwat es Semoule sits in the Moroccan flavor cloud
Ingredients
Serves 8How it's made
5 steps · 20 min
- 110 min
Melt 150g butter in a pan; add 2 cups semolina; toast 10 min, stirring, until deep golden.
Watch outToast the semolina in butter to deep gold and toffee-fragrant — stop short and it tastes raw, push it and it scorches bitter.
- 25 min
Off heat, stir in 1/2 cup warm honey and 2 tbsp orange-blossom water.
Watch outStir the honey in off the heat — added on the flame the sugar seizes and hardens instead of binding smooth.
- 35 min
Press into a greased tray; cool; cut into diamonds.
- 43 min
Dust with cinnamon.
- 52 min
Serve.
Archive tool suggestions — not reviewed
These legacy suggestions have not been evidence-reviewed and are not presented as required tools.
