Semolina soup with milk

It is based on milk and semolina, a soup variant completely different from the famous "Harira", but very appreciated by young and old and adapts perfectly to the winter season.
The semolina with milk or "Laassida" in Moroccan dialect, proposes a balanced culinary composition that provides sustainable energy thanks to slow sugars. It is also a soup that offers you the possibility to season it according to your tastes (olive oil, argan oil, honey ...).
Several varieties of semolina exist on the market (semolina of durum or normal wheat, semolina of maize ... etc), offer more taste by multiplying the choices. Nothing could be simpler, quicker and comforting, to change classic rice pudding, than a creamy and hot milk semolina.
Its basic recipe is very simple and quick to make, it is enough to boil the water and add the semolina in rain, then it is necessary to add one tablespoon of butter and a pinch of salt, to cook for a half hour on low heat without stopping stirring.
At the end of cooking, Laassida must be of very thick consistency, pour it still boiling into a hollow dish, and place on it small nuts butter and a few spoonfuls of honey. A delight !