Moroccan Orange Blossom Semolina Cakes

In a large bowl, combine the fine semolina, granulated sugar, baking powder, and salt. Whisk well to ensure all dry ingredients are evenly distributed.

Pour the melted butter into the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs. This step is crucial for a tender texture.

Add the milk, orange blossom water, and orange zest to the semolina mixture. Mix gently with a spoon until just combined; do not overmix, as this can make the cakes tough.

Heat a large non-stick skillet or griddle over medium-low heat. Lightly grease it with a little butter or oil.

Scoop about 1/4 cup of the semolina mixture for each cake and gently flatten it into a round shape, about 1/2 inch thick. You can use a round cookie cutter or your hands to shape them.

Place the semolina cakes in the hot skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.

Serve the Moroccan Orange Blossom Semolina Cakes warm, optionally drizzled with honey or alongside a cup of mint tea.