Desserts
Semolina Pudding (Haleeb bil‑Semid)
Semolina pudding — an easy and very tasty dessert. Add ghee to the biscuit topping for extra flavor. You can also add sweet cheese to make a ‘fake knafeh.’
Semolina pudding (haleeb bil‑semid)
Ingredients
Start here, then move straight into the method.
- 5 cups milk
- 1 cup fine semolina
- 1 tbsp orange blossom water
- 1 tsp vanilla
- 1 tbsp butter
- Crumbled ka'ak or crushed biscuits
- 2 tbsp ghee (smen)
- To serve: Sugar syrup (qater) or sweet syrup
- For more milk‑based desserts see: Rice Pudding (Roz bil‑Haleeb)
Method
Follow the cooking sequence without leaving the page.
- Put the milk and semolina in a pot over medium heat and stir; continue stirring until the mixture thickens.
- When it becomes thick in consistency, add orange blossom water, vanilla and the butter, stir until the butter melts then remove the pot from the heat.
- Pour the semolina‑milk mixture into a baking pan.
- Crumble the biscuits with the ghee in a bowl; rub them by hand until the biscuits absorb the ghee well, then spread them over the surface of the pan.
- Put the pan in the oven and use the top grill only until the surface becomes golden.
- Let the semolina pudding pan cool to room temperature before serving with syrup.
- You can also place it in the refrigerator to chill.
Recipe tags
DessertsInternationalVegetarianNut freeEgg free
Notes and serving ideas
- Rice Pudding (Roz bil‑Haleeb)
