Desserts
ChefLoubna Fawaz
Wheat Halva (Hala Al-Qamhiyah)
This signature dessert is a must-try. Learn how to make Wheat Halva the traditional way, and enjoy this nourishing dessert with your family. Serve it warm or cold for guests on special occasions.
Ingredients
Start here, then move straight into the method.
- 1 kilogram hulled wheat
- 4 liters whole milk
- 1 kilogram or less sugar, to taste
- 1/2 cup orange blossom water
- 1/2 cup rose water
- 1 cup heavy cream
- Mastic
- Coconut for garnish
- Nuts for garnish
Method
Follow the cooking sequence without leaving the page.
- Clean the wheat, wash it, and soak it overnight; then wash it again, place it in a pot, add water to cover it by a little, then put it on the heat and stir occasionally until it boils
- When the wheat kernels open, add the sugar dissolved in milk over it and stir well
- Leave it over medium heat; when it boils again, reduce the heat and let it simmer on low until the mixture thickens
- Then beat the mixture with an electric whisk for about two minutes until the wheat kernels break, then return it to the pot on the heat
- After about an hour and a half of simmering on low heat and when the mixture has thickened more, crush the mastic, dissolve it in the rose and orange blossom waters, add them to the wheat, then add fresh cream for extra richness and stir well
- Let the wheat halva simmer on low heat for another ten minutes, then remove it from the heat
- Garnish the wheat halva with shredded coconut, ground pistachios, almonds, walnuts, and cashews
- Serve the wheat halva lukewarm or cold
Recipe tags
DessertsInternationalVegetarianGluten freeEgg free
