Algeria
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Ingredients (7)
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Method
Steam the semolina 3 times, rubbing it with butter between each steaming.
Make a topping of caramelised onions with raisins, honey and cinnamon (tfaya).
If adding meat or chicken, cook it separately in a light broth.
Serve the semolina topped with the sweet raisin and onion tfaya; it is the quintessential festive dish.
