Tamina: A Traditional Algerian Sweet for Mawlid Nabawi
Tamina Recipe – A Traditional Algerian Dessert for Special Occasions
Tamina is a cherished Algerian dessert, often prepared to mark important life events such as the birth of a newborn.
Today, we’ll enjoy Tamina as it is traditionally made for the celebration of Mawlid Nabawi, the birth of the Prophet Muhammad ﷺ.
This sweet dish—called Takneta in western Algeria and known in other regions as Tamena or Tomina—is deeply rooted in Algerian culture and culinary heritage.
Made from just three simple ingredients—toasted semolina, butter, and honey—Tamina carries both warmth and symbolic meaning, making it much more than just a dessert.
Algerian toasted Semolina dessert with honey: Tamina
In my home, Tamina is more than a dessert—it’s a tradition woven with love and memory.
My children are used to Bsissa or Constantine-style Tamina (recipe coming soon), but this morning was different.
The air filled with the irresistible aroma of semolina toasting slowly in butter, announcing that I was preparing the Algiers-style Tamina for Mawlid Nabawi.
Just as my mother did for us, I continue this ritual, passing down a sweet heritage.
This Tamina was not only rich with honey and flavor but beautifully decorated, making it as delightful to the eyes as to the taste.
Soft, nutty, and melt-in-the-mouth, it embodies joy, faith, and celebration.
Join me, and I’ll show you how to master this timeless Algerian treasure.
Ingredients for Traditional Algerian Tamina
- Semolina (medium-grind) – Use two measures. Toast it gently until golden and fragrant. This step is essential, as it gives Tamina its nutty, melt-in-the-mouth flavor.
- Honey – One measure. Opt for natural bee honey for authentic sweetness and depth. It binds the semolina beautifully while adding a delicate floral note.
- Butter (unsalted, fresh) – One measure. Choose high-quality butter for a silky, rich texture that balances the toasted semolina and honey.
Decoration and Garnish (Optional, but traditional for celebrations)
- Ground cinnamon – A warm, aromatic finish.
- Shredded coconut – Adds texture and a hint of sweetness.
- Crushed pistachios – For crunch and a touch of color.
- Pecan halves – Rich and buttery, perfect for contrast.
- Slivered almonds – Light crunch and elegance.
- Colorful sugar pearls (dragées) – Festive decoration, often used during Mawlid Nabawi.
- Raisins – Sweet bursts that complement the nutty semolina.
Step-by-Step Recipe
- Toast the semolina : In a heavy-bottomed pan over gentle heat, toast semolina until golden, stirring constantly to avoid burning.
- Cool and sift : Transfer to a bowl and let it cool completely; sift to remove any clumps or scorched bits.
- Heat butter and honey : Gently melt the butter, then stir in the honey. Do not overheat. If using natural honey, avoid exceeding 40 °C to preserve its enzymes.
- Mix in the semolina : Add cooled semolina gradually to the butter-honey mix. Stir until texture is soft—not too firm or too loose.
- Shape and decorate : Spread in a serving dish, smooth the surface, then garnish with cinnamon and your choice of nuts or decorations.
How to Make Perfect Tamena
I’ve never had any trouble preparing Tamina because I’ve always followed my mother’s trusted advice. Here are the key steps to success:
- Choose the right semolina: Medium-grind semolina works best—avoid using semolina that’s too fine or too coarse.
- Toast in small batches: Use a heavy-bottomed pan and toast the semolina in small amounts. If you pour in 2 kilos at once, it won’t cook evenly—you’ll end up with burnt patches in some spots and raw semolina in others.
- Aim for even color: The semolina should be evenly golden. Sift it afterwards to remove any clumps or burnt bits formed by steam during toasting.
- Cool before mixing: Always let the toasted semolina cool completely before adding it to the honey and butter mixture.
- Handle honey carefully: If using raw honey, don’t heat it above 40 °C or it will lose its beneficial enzymes. Melt the butter first, then stir in the honey until smooth, before adding the cooled semolina.
Note : If you mix in warm semolina, the Tamina will harden too much—cooling is the secret to that perfect melt-in-the-mouth texture!
Algerian Tamina on Video
Here’s the step-by-step Tamina recipe video with all the secrets to get it right every time.
How to Make Traditional Algerian Tamina Recipe with Semolina, Honey, and Butter
- Total Time: 25 minutes
- Yield: 8 portions
Description
Also known as Tamena or Takneta, Tamina is an ancient Algerian dessert made of toasted medium-grind semolina, butter, and honey. It’s often decorated with cinnamon, sugared nuts, or almonds and is traditionally served in small portions during celebrations, including births and Mawlid Nabawi.
Ingredients
- 2 cups of medium semolina (toasted until golden)
- 1 cup of honey
- 1 cup of butter
Decoration (optional, for garnish)
- Ground cinnamon
- Shredded coconut
- Pistachios (chopped or slivered)
- Pecans (whole or halves)
- Slivered almonds
- Colorful sugar pearls (dragées)
- Raisins
Instructions
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Toast the semolina: Gently toast the medium semolina over low heat in a pan until it turns a beautiful golden color.
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Let it cool: Allow the toasted semolina to cool slightly.
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Prepare the base: Melt the butter, then stir in the honey until combined.
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Incorporate the semolina: Gradually sprinkle the toasted semolina into the butter-honey mixture while stirring. The dough should be balanced—not too firm, not too runny—so add the semolina slowly.
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Serve and decorate: Transfer the mixture into a serving dish and decorate with your choice of cinnamon, nuts, or other garnishes.
Notes
The measure is equal to 1 cup
- Prep Time: 10 min
- Cook Time: 15 min
- Category: desserts
- Cuisine: algerian cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 483 kcal
