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Posted: March 15, 2019
Recipe by: Natalia Wrobel Katz
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.
Active Time
10 minutes
Total Time
25 minutes
Yields
3

Ingredients:

  • 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

Directions:

  1. 1. In a bowl, mix the sesame and hazelnut paste with a splash of water. Whisk until the texture is smooth.
  2. 2. In a small or medium saucepan, mix ground sorghum and the rest of the water. Then add mixed pastes.
  3. 3. 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.

Author's Notes:

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.

Images:

Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage

PHG Products:

Pleasant Hill Grain products I used for this recipe...


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Bouza: Tunisian Sorghum Pudding/Beverage

  • Prep
    10 minutes
  • Total Time
    25 minutes
  • Yields
    3

Description

"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."

Ingredients

  • 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

Directions

  1. 1. In a bowl, mix the sesame and hazelnut paste with a splash of water. Whisk until the texture is smooth.
  2. 2. In a small or medium saucepan, mix ground sorghum and the rest of the water. Then add mixed pastes.
  3. 3. 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.

Author's Notes

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.

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