Tamina bi Zanjabil

Tamina bi Zanjabil is a North African celebration sweet—velvety, gently spiced, and built on toasted semolina enriched with warm honey and melted butter, then perfumed with assertive ginger. Across Algerian homes, this comforting confection is prepared to mark births and festive gatherings, often crowned with fragrant cinnamon, a scatter of sesame seeds, and a halo of crushed almonds. The hallmark is balance: nutty roasted semolina, floral sweetness from honey, luxe richness from butter, bright heat from ginger, and a whisper of salt to make every note sing.

Why this recipe works

• Dry-toasting semolina intensifies its aroma and ensures a tender, melt-in-the-mouth texture.
• Gently warming honey and butter creates a glossy base that coats every grain.
• Adding ginger and a hint of cinnamon at the end preserves their fragrance.
• A pinch of salt heightens sweetness without making the confection salty.

Ingredients

• 2 cups semolina
• 1/2 cup butter
• 3/4 cup honey
• 1 to 2 teaspoons ground ginger, to taste
• 1/2 teaspoon cinnamon (optional, for aroma and garnish)
• 2 tablespoons toasted sesame seeds (garnish)
• 1/3 cup crushed or slivered almonds (garnish)
• Pinch of salt

Equipment

• Heavy skillet or wide saucepan
• Heatproof spatula or wooden spoon
• Small saucepan
• Whisk
• Plate or small pan for shaping
• Knife for portioning

Time and yield

• Makes: 8 to 10 portions
• Active: 20 minutes
• Total: 30 minutes

Preparation

1. Set a heavy skillet over medium-low heat and add the dry semolina. Toast, stirring constantly so it colors evenly, until the semolina turns pale golden and smells nutty, about 12–15 minutes. The grains should feel lighter and separate.
2. Meanwhile, in a small saucepan over low heat, combine the honey and butter. Warm gently, stirring, just until the butter melts and the mixture is fluid and glossy, about 2–3 minutes; do not boil.
3. Remove the warm mixture from heat and whisk in the ground ginger, the cinnamon if using, and a pinch of salt. This preserves the top notes of the ginger and cinnamon.
4. When the semolina reaches a deep beige gold, turn off the heat under the skillet. Immediately drizzle in about one-third of the warm honey-butter syrup while stirring the semolina constantly to prevent clumping. Continue adding in two more additions, stirring until every grain of semolina is evenly coated.
5. The mixture will look loose at first, then thicken into a soft, scoopable mass. If it seems dry, add a spoonful more honey or a pat of butter and stir to incorporate. If it seems too loose, keep stirring over the residual heat for 1–2 minutes until it tightens.
6. Transfer the warm mixture to a plate or shallow pan. Press and smooth the surface with the back of a spoon or spatula. Let it settle for 10–15 minutes, just until sliceable yet tender.
7. Garnish the top: dust lightly with cinnamon, scatter the toasted sesame seeds, and press in the crushed almonds. Cut into diamonds or squares and serve.

Pro tips

• Color matters: well-toasted semolina should be golden, not brown. If it darkens too quickly, lower the heat and extend the toasting by a careful 2–3 minutes.
• Texture tuning: for a softer set, add a touch more warm honey; for richer body, add a little more melted butter. Always balance with a tiny pinch of salt to sharpen flavor.
• Spice level: start with 1 teaspoon of ginger, then add more to taste. A small pinch of cinnamon enhances the warmth without overshadowing the ginger.
• Garnish glow-up: lightly toast the sesame seeds and almonds in a dry pan for 1–2 minutes for extra crunch and aroma.

Serving suggestions

Serve Tamina bi Zanjabil slightly warm or at room temperature. The interplay of caramel nuance from the toasted semolina, the floral sweetness of honey, the richness of butter, and the lively heat of ginger is lifted by a dusting of cinnamon and crunch from sesame seeds and almonds. Pair with mint tea or strong coffee for contrast.

Troubleshooting

• Too crumbly: fold in a spoonful of warm honey or a bit of melted butter, and stir briefly over low heat for 1 minute.
• Too soft: return to gentle heat and stir for 1–2 minutes to evaporate excess moisture, or add a tablespoon of toasted semolina and mix well.
• Muted flavor: add a tiny pinch more salt to brighten the sweetness, or an extra pinch of ginger and cinnamon for spice.

Storage

Cool completely, then cover airtight. The set texture of the toasted semolina bound with honey and butter keeps well at room temperature. Refresh the surface before serving with a light dusting of cinnamon and a few more sesame seeds or almonds if desired.

A short history

Tamina has deep roots in Maghrebi home cooking, where families celebrate milestones with humble pantry staples. By gently toasting semolina and binding it with honey and butter, cooks created a nourishing, shareable sweet. The bi Zanjabil variation showcases the bright, warming profile of ginger, often balanced with delicate cinnamon and ornamented with sesame seeds and almonds.