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DrBeekeeper’s Moroccan Semolina and Honey Porridge

It’s Ramadan and with people fasting as long as 17 hours a day, without food or drink, DrBeekeeper would like to share some great Ramadan Recipes!

This simple Moroccan semolina porridge is easy to prepare and can be served as a healthy desert or be enjoyed as part of a nutritious breakfast. The soup will thicken when it cools, but when reheating, just add a little water or milk to thin it to your preferred consistency.

DrBeekeeper's Moroccan Semolina and Honey Porridge

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves 4 – 6


  • 1 liter of water
  • 150 g coarse semolina
  • 1 teaspoon salt, or to taste
  • 1 litre milk
  • 2 tablespoons unsalted butter
  • 2 star anise seeds, or to taste
  • 2 tablespoons honey, or to taste



  1. Bring the water to a boil and stir in the semolina and salt. Simmer gently, stirring frequently, for 10 to 15 minutes, until the semolina is tender and the mixture is quite thick.
  2. Stir in the milk, butter and star anise seeds. Bring back to a simmer, and cook for 5 to 10 minutes, or until the soup reaches a consistency you like. Then stir in the honey. Serve warm.

We’d love to hear from you with your favourite honey themed recipes – please send them here!