Desserts
Wheat Dessert, the Loved Ones
Hala Al-Qamh Al-Habayeb is one of the well-known dessert recipes in northern Lebanon. A very delicious and easy recipe with ingredients found in every home! Try it.
Ingredients
Start here, then move straight into the method.
- 1 cup wheat
- 1 can cooked chickpeas, ready, or 1/2 cup cooked
- 1 cup sugar
- 1 tablespoon finely ground fennel seeds
- 1/2 teaspoon ground cinnamon
- Shredded coconut, for garnish
- Almonds, optional
- Note
Method
Follow the cooking sequence without leaving the page.
- Sort through the wheat, wash it well, and soak it in water overnight.
- The next day, put the wheat over high heat, and when it comes to a boil, lower the heat and cover it halfway.
- Stir the cooked wheat from time to time, and when the water dries up, add more water.
- When the wheat is close to being halfway cooked, add the sugar, stir, cover halfway, and let the mixture boil again.
- Cooking the wheat will take between 2 and 3 hours.Timers: 180 min
- When the wheat kernels are tender, add the remaining ingredients: chickpeas, fennel, and cinnamon, and let them boil for 15 minutes.Timers: 15 min
- Serve Hala Al-Qamh Al-Habayeb hot, garnished with shredded coconut and almonds.
- When the mixture cools, it becomes firm, and when reheating, add a little water and warm it over low heat.
- To make chocolate cookies from Um Taha's recipes, click Chocolate Cookies
- For more desserts from Um Taha's page on our site, here is the link: Maamoul Tart
Recipe tags
DessertsLevantVegetarianVeganDairy freeGluten freeEgg free
Notes and serving ideas
- Easy Spinach Omelet
- Chocolate Cookies
- How to Make Toast Kunafa in 5 Minutes
- Maamoul Tart
