What to CookMiddle Eastern

A Warm, Buttery Breakfast That Comes Together in Minutes (& It's Not Oatmeal!)

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Sometimes when you wake up in the morning, you aren’t in the mood for cold cereal or toast with a smear of butter. Instead, you’re looking for something that will fill you up and warm you from the inside out, something that just as inviting as winter imminent.

For me, that's ravo, a creamy semolina porridge that I learned to make with a wonderful Parsi woman named Khurshid Mehta. Parsis eat ravo to celebrate birthdays, milestones, the New Year, or even a simple family get-together.

Kay's Ravo (Semolina Pudding)
Kay's Ravo (Semolina Pudding)

It begins with a roux of butter and sooji (fine semolina). Milk is then mixed in until a delicious Cream of Wheat-like porridge begins to thicken before your eyes. Khurshid told me that some Parsi mothers make the pudding extra sweet with condensed milk but she likes hers to be a little lighter: She uses whole milk and adds sugar to taste as she goes.

It’s then adorned with an assortment of optional toppings: Khurshid toasts almonds in butter, then does the same with raisins so that they plump up. She also sprinkles freshly ground nutmeg over top.

The best part about ravo is whatever isn’t eaten at the celebration is heated up in the morning with a splash of warm milk on the stovetop. I can’t think of a better start to the day.

Kay's Ravo (Semolina Pudding)

Kay's Ravo (Semolina Pudding)

Anna Francese Gass Anna Francese Gass
Serves 4 to 6
  • 6 tablespoons unsalted butter, divided
  • 3 tablespoons blanched, slivered almonds
  • 1 cup raisins
  • 1/2 cup sooji or fine semolina (use up to 4 tablespoons if using semolina)
  • 3 cups whole milk
  • 2 tablespoons sugar, or more to taste
  • 1 egg, beaten
  • 2 tablespoons vanilla extract
  • 2 pinches salt
  • 1 pinch ground nutmeg (optional)
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What's your favorite way to start the day when cold breakfast just won't cut it? Tell us in the comments!

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Breakfast, Dessert, Fall, Winter, Heirloom Recipes