Sorghum has a hearty, slightly sweet flavor and chewy texture. It can be used for many recipes from porridge, to salads and side dishes, to baked goods. When ground into flour, sorghum is a wonderful substitute for whole wheat flour in gluten-free baking and can be used to make breads, muffins, cookies or pancakes.
Sorghum, like other whole grains, has many health benefits. It supports a healthy heart, bone health, beautiful skin and helps keeping your digestive system healthy thanks to its high amount of fiber. It’s also a great source of energy, antioxidants and is gluten-free.
Today I’m introducing you to a simple and delicious recipe for bouza. Bouza is a Tunisian-inspired sorghum pudding made with ground sorghum, hazelnuts and sesame paste. It can be served thick like a pudding for dessert or breakfast, or thinned for a creamy beverage. It cooks in just one pot in about 30 minutes making it a simple recipe that’s tasty and unique!
Bouza is a Tunisian dish made with ground sorghum, sesame and hazelnut paste. It's creamy, rich in flavor and very delicious! It can be served as a dessert or breakfast.
- 1/3 c. + 3 tbsp. ground sorghum
- 2 tbsp. sesame paste
- 2 tbsp. hazelnut paste
- 1/4 to 1/3 c. brown sugar
- 2 c. water
- 1/2 to 1-1/2c. milk
- pinch of sea salt
In a bowl, mix the sesame and hazelnut paste with a splash of water. Whisk until the texture is smooth.
In a small or medium saucepan, mix ground sorghum and the rest of the water. Then add mixed pastes.
Bring the mixture to boil and then lower the heat, stirring frequently. Once it thickens, add 1/2 c. of milk, brown sugar and pinch of salt. Bring to boil again and cook until it thickens slightly. Add more sugar and milk if needed.
If you prefer bouza thick like pudding, use just 1/2 cup of milk. For a thinner, cream-like consistency add more milk until desired consistency is reached. A thin consistency of this recipe can be served as a beverage.
Pleasant Hill Grain products I used for this recipe...