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Semolina Pudding

Semolina pudding, also known as semolina porridge, is a popular breakfast in Israel. Here we call it diysa, though that technically means any hot cereal.

It is a wonderfully easy hot breakfast to enjoy on cold winter mornings.

It is also a nice change from oat meal, which is often my go-to hot breakfast on crisp days.

Growing up, my mom made a savory version of semolina porridge.

She cooks the semolina in a similar way to this recipe, but she leaves out the sugar and cinnamon and just adds salt.

Semolina Porridge sprinkled with cinnamon in a bowl on a counter

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

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

This reminded me of of how I like my oatmeal with cinnamon and brown sugar. Needless to say, I was in.

This version is probably what people usually think of when they say “semolina pudding”.

It is actually very reminiscent of rice pudding.

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.

Semolina pudding has been eaten in Europe since Roman times, and the recipe book of Apicius recommends almonds, raisins, and raisin wine.

Is semolina porridge healthy?

The savory version is, but once you add sugar to make it sweet… not so much.

For a healthier alternative, you can try replacing the sugar with honey, real maple syrup, or molasses.

Is semolina or oats better?

That really is personal preference. For me, it mostly comes down to what I am in the mood for, because I think they are both delicious.

Yield: 1 serving

Semolina Pudding

Semolina Porridge sprinkled with cinnamon in a bowl on a counter

Semolina porridge, A.K.A. semolina pudding, is called diysa in Hebrew. It is a common hot breakfast like oatmeal 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

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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.

Tuesday 24th of May 2022

@Beth, Yes, me too!! ... Kibbutz Kinneret on the sea of Galilee 1987. I used to look forward to my breakfast so much!!!


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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