Masfouf de tunis (tunisian sweet snack)

Pour hot water into a large bowl and slowly sprinkle semolina while stirring constantly with a wooden spoon to prevent lumps from forming.

Continue stirring the semolina mixture for 2–3 minutes until it absorbs all the water and becomes crumbly and uniform in texture.

Drizzle the melted butter over the semolina mixture and stir thoroughly to coat all the grains evenly, breaking up any clumps with the back of the spoon.

Add the raisins, toasted blanched almonds, and pine nuts to the semolina, folding them in gently to distribute throughout.

Sprinkle the sugar over the mixture and fold gently until the sugar is evenly distributed and the mixture is well combined.

Transfer the masfouf to a serving dish, gently pressing it down to form a compact mound with a smooth top.

Scatter the seedless grapes over the top of the masfouf, pressing them slightly into the surface for presentation.

Serve the masfouf at room temperature or slightly warm as a sweet snack or light dessert.