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Yemeni bisbas (bisbas): recipe illustration
Breakfast

Yemeni bisbas (bisbas)

Bisbas is a semolina porridge enriched with butter, flavoured with nigella seeds and sweetened, served lukewarm at breakfast or as an afternoon snack. Its texture is soft and creamy, typical of Yemeni households.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

377 kcal per serving

Protein
4.4 g
Carbohydrates
40.1 g
of which sugars
13.6 g
Fat
21.6 g
of which saturated fat
14 g
Fiber
1.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Melt 60 g of butter in a saucepan over medium heat.
  2. Add the semolina and stir constantly for 4 to 5 minutes, until it turns golden and smells of hazelnut.
  3. Pour in the boiling water little by little, whisking to avoid lumps.
  4. Add the sugar, the pinch of salt and the cardamom, then simmer gently for 8 to 10 minutes, stirring, until you have a smooth porridge.
  5. Take off the heat, stir in the remaining butter and the nigella seeds.
  6. Spoon into bowls and serve lukewarm, drizzled with honey if you like.

Variations and tips

Children's version. Replace the nigella with a little vanilla and serve with fresh fruit.

Using what you can find. Fine semolina is sold almost everywhere; if you can't find nigella, use toasted sesame seeds instead.

More ideas

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Original Ecomely recipe.