Mamounia

In a small saucepan, combine the water and sugar, bring to a boil over medium-high heat, and cook for 1-2 minutes until the sugar fully dissolves; remove from heat.

In a wide skillet, melt 1 tbsp of clarified butter, add the pistachios and pine nuts, and toast for 2-3 minutes until golden; transfer to a plate.

In the same skillet, melt the remaining clarified butter over low to medium heat.

Add the semolina and stir continuously with a spatula for 8-10 minutes, until the grains are evenly toasted and turn a caramel-golden color, without burning.

Return the sugar syrup to medium heat and carefully pour it into the hot semolina, whisking constantly to prevent lumps from forming. Add the orange blossom water.

Reduce the heat to low and cook for 2-3 minutes, stirring continuously, until the mixture becomes thick, smooth, and creamy.

Immediately spoon the mamounia into serving bowls, sprinkle with cinnamon, pistachios, and pine nuts, and serve warm.