A warm semolina dish eaten on winter mornings in Aleppo. Although sweet, it is a breakfast dish, served with fresh white cheese. The secret is to truly toast the semolina in butter: after 12 minutes, it turns golden and smells nutty; that aroma defines the entire dish. Pour hot syrup over the hot semolina; cold syrup will make it lumpy.
Bring the water, granulated sugar, and lemon juice to a boil in a pot, stirring until the sugar dissolves completely. Boil for 3 more minutes. The lemon juice helps prevent crystallization. Keep the syrup hot on the stove; do not let it cool.
Melt the butter in a wide, heavy-bottomed pot and add the semolina. Toast over medium-low heat, stirring constantly. The semolina will first absorb the butter, then turn from sandy yellow to golden brown and develop a pronounced nutty aroma. Do not shorten the 12-minute toasting time; untoasted semolina will taste raw.
Remove the pot from the heat and pour the hot syrup over the semolina, keeping your face away; the mixture will bubble up vigorously. Stir immediately with a wooden spoon as the semolina absorbs the syrup and thickens. Return the pot to the stove.
Cook over the lowest heat, scraping the bottom occasionally. The mixture should be thick like porridge and coat the back of a spoon; when you draw a line through it, the path should stay open briefly. Remove from the heat, cover, and let stand for 10 minutes; it will thicken a little more.
Divide the hot mamounia among bowls. Sprinkle with fresh white cheese crumbled by hand and cinnamon, then scatter the coarsely crushed pistachios over the top. Serve hot; as mamounia cools, it firms up and loses the salty-sweet contrast with the cheese.
Remove the pot from the heat and keep your face away as you pour the syrup over the semolina. The hot semolina and hot syrup will bubble up vigorously and may splatter. Allergens: Contains wheat (gluten), milk and dairy products, and pistachios. Walnuts are listed as an alternative topping.
İrmiği tereyağında kavururken renk açık kahve olmalı, erken şurup dökünce irmik çiğ kaldı. Şurubu sıcak irmiğe dökmek de gerekiyor, soğuk şurupla irmik şurubu içine çekmiyor ve tabakta ikisi ayrı duruyor.
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