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Masfouf De Tunis (Tunisian Sweet Snack)

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      Title: MASFOUF DE TUNIS (TUNISIAN SWEET SNACK)
 Categories: Desserts, Tunisian, Holiday
      Yield: 6 Servings
 
      1 lb Semolina
      1 c  Water; hot
      8 tb Butter; melted
      4 tb Raisins
      4 tb Blanched almonds;halve/toast
      3 tb Pine nuts
    1/2 c  Sugar
    1/2 lb Seedless grapes
 
  Masfouf is a desert snack traditionally served after the fast is
  broken on Ramadhan evenings. It is, in fact, remarkably like the
  various soojee (cream of wheat semolina) preparations encountered in
  Kashmir and other parts of India. The techniques of assembling are
  different, but the idea and ingredients are the same.
  
  1. Mix the semolina and hot water in a bowl. Put it into the top
  (kesskess) of a couscousier or a Chinese-style steamer and steam,
  covered, over hot water for 10 minutes.
  
  2. Remove the semolina to a bowl and stir in 4 tablespoons of the
  butter. Mix and toss to separate the grains. Return the semolina to
  the steamer and steam, covered, for 20 minutes. The semolina will
  expand and will be cooked through.
  
  3. Soak the raisins in hot water for 5 minutes and drain. Remove the
  semolina the second time, stir in the balance of the butter, 4
  tablespoons, and turn the semolina out on a serving dish. Add the
  raisins, almonds, pine nuts and mix and toss together. Set aside a
  few raisins and nuts to decorate the top of the Masfouf. Sprinkle the
  Masfouf with the sugar and decorate with the raisins and nuts.
  
  Serve at room temperature. Serves 6 or more.
  
  Source: "The Great Book of Couscous" by Copeland Marks
 
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