Tamina

Melt the butter in a large, heavy-bottomed skillet over medium-low heat. Add the semolina and stir continuously with a wooden spoon. This constant stirring is critical to prevent burning and ensure even toasting.

Toast the semolina in the butter for 12-15 minutes, stirring without pause, until it turns a deep golden-brown color and releases a nutty, toasted aroma. The color change should be gradual and even throughout.

Reduce the heat to low. Carefully add the honey and water to the toasted semolina, stirring vigorously as the mixture will bubble and steam. Continue stirring until the liquid is fully absorbed and the mixture comes together into a thick, cohesive mass.

Add the ground cinnamon and mix until evenly distributed. The mixture should be dense, sticky, and deeply fragrant with the combined aromas of toasted semolina, butter, honey, and cinnamon.

Transfer the tamina to a serving plate and shape it into a dome or flatten it into a round disc about 2cm thick. Smooth the surface with the back of a wet spoon.

While still warm, decorate the surface with a pattern using a fork or spoon. Sprinkle with crushed almonds or pistachios if desired. Allow to cool to warm room temperature before serving in small portions, as tamina is very rich.