Rouina is the cousin of Tamina, it is prepared substantially in the same way, the difference is in the content.
Tamina is made of roasted semolina, but Rouina is a mixture of flour which also varies by region, in general it contains wheat flour, lentils, barley and chick peas and others.
Rouina, bsisa, zrira is a specialty of eastern Algeria whose name differs by region. It is prepared for birth and mouloud, or other events.
It is very rich in vitamins, minerals and fiber, it is prepared for women who have just given birth to regain strength and increase the flow of milk.
It also provides for the sick or feel weak people to regain strength.
It also consumes sweet or salty with olive oil.
Besides, the preparation varies by region, mixed only with water, mixed with sugar and water, and there are some who prepares as Tamina with butter and honey, and for my part I much prefer this version.
To prevent it from being too sweet I always use less honey than butter.
the amount of flour Rouina of this recipe is approximate, it may be that you do not use it all.
It is found today in the shops ready for use.
Ingredients (2 people):
- 1 bowl of Rouina
- 100g Butter
- 50g Honey
- orange flower water
- Melt butter
- Add the honey
- Dilute with a tablespoon of orange flower water
- Add the Rouina gradually to obtain a fairly soft dough, too aps not liquid because it will harden when cooled butter.
- Server immediately on plates or ramekins and decorate with dragés, Canelles or nuts.