Khanfaroosh (Semolina Muffins)

These were made with semolina flour. The recipe is from Classic Vegetarian Cooking from the Middle East and North Africa, by Habeeb Salloum. He describes this as "a traditional dish in the Gulf region of the Arabian Peninsula," gives directions for making muffins from the batter, and notes that they are actually better when deep-fried. I decided to compromise, and make them in an æbelskiver pan. I knew each batch (of 4) was done when I could smell the rosewater. After I took the first bite, I decided that a few of these would be my dinner (with a little applesauce). And they were!