The secret to a perfect Tamina lies in the toasting of the semolina and the correct ratio of butter and honey. The semolina should be toasted to a beautiful golden-brown color, which brings out its nutty flavor without burning it. The mixture should be rich but not greasy. While this recipe is for a basic Tamina, you can get creative with your toppings. Crushed nuts, pistachios, and decorative patterns made with cinnamon are common. This simple yet elegant dessert is quick to prepare and is a wonderful way to experience a classic Algerian tradition.
In a dry, heavy-bottomed pan or skillet, add the coarse semolina. Toast over medium-low heat, stirring constantly, until it turns a light golden-brown and smells nutty. This should take about 15-20 minutes. Be careful not to burn it.
Once toasted, remove the semolina from the pan and set it aside to cool slightly.
In the same pan (or a clean one), melt the butter over low heat. Once the butter is fully melted, add the honey and stir well to combine.
Bring the butter and honey mixture to a light simmer, then immediately remove from the heat.
Gradually add the toasted semolina to the warm butter and honey mixture, stirring continuously with a wooden spoon or spatula. The mixture will thicken and become a soft, pliable paste.
Pour the warm Tamina into individual serving bowls or a single decorative plate. Use the back of a spoon to flatten the top.
Decorate the Tamina with a dusting of cinnamon, often in a decorative pattern, and sprinkle with toasted almonds or pistachios. Serve immediately while it's still warm.