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Semolina Porridge

Semolina porridge is common in Israel. Here we call it diysa, though that technically means any hot cereal.

Semolina Porridge sprinkled with cinnamon in a bowl on a counter

Semolina porridge is a wonderfully easy hot breakfast for cold winter mornings. It is also a nice change from oat meal.

Growing up, my mom made a savory version. She cooks the semolina in a similar way to this recipe, but she leaves out the sugar and cinnamon and just adds salt.

I learned about the sweet version, which is actually more popular, when my brother went away to Yeshiva.

Like all boys his age, after high school he had to draft. However, he chose the option to combine military service with religious study at a Yeshiva.

One weekend he came home and told me about how there, they add cinnamon and sugar to their semolina porridge.

This reminded me of of how I like my oat meal with cinnamon and brown sugar. Needless to say, I was game.

Now, that is the only way I make it. In fact, whenever we make diysa, we always have to make a sweet version and a savory version so everyone will be happy.

Other optional additions include fruit, berries, chocolate shavings, and really anything you want.

Yield: 1 serving

Semolina Porridge

Semolina Porridge sprinkled with cinnamon in a bowl on a counter

Semolina porridge is called disa in Hebrew. It is a common hot breakfast like oat meal is in the States.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 2 cups milk or dairy free milk*
  • 1 cup water
  • 1/3 cup semolina
  • 1 tablespoon sugar
  • Pinch of salt
  • Cinnamon for sprinkling, optional**


  1. In a pot add the milk and water and bring to a boil.
  2. Lower to a simmer and slowly add in the semolina while stirring to avoid clumps.
  3. Add the sugar and salt. Mix to combine.
  4. Cook until it thickens and becomes porridge like.
  5. Top with cinnamon if desired.


*For a lighter version I use only 1/4 cup of milk and replace the rest with water.

**While cinnamon is a common topping, or at least how I've always had it, you can also add fruits, berries, or even chocolate shavings.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 628Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 525mgCarbohydrates: 91gFiber: 4gSugar: 13gProtein: 33g

Did you make this recipe?

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Wednesday 3rd of March 2021

Hi - is it semolina flour or meal or something else? I’d love the exact name of what you used. When on a kibbutz many many years ago we had dysa for breakfast but I didn’t know what it was. It reminded me of cream of wheat.


Wednesday 3rd of March 2021

Semolina is just semolina. If you cannot find it, farina or couscous can work as decent substitutes.

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