Semolina Pudding (Haleeb bil‑Semid)

Ingredients

• 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
• Recipe for semolina pudding from a friend and cook at Shou Tabkhin Today:
• Esraa Salem Smak
• Click Esraa’s name to visit her profile and see her delicious recipes
• For more milk‑based desserts see: Rice Pudding (Roz bil‑Haleeb)

Method

1. Put the milk and semolina in a pot over medium heat and stir; continue stirring until the mixture thickens.
2. 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.
3. Pour the semolina‑milk mixture into a baking pan.
4. 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.
5. Put the pan in the oven and use the top grill only until the surface becomes golden.
6. Let the semolina pudding pan cool to room temperature before serving with syrup.
7. You can also place it in the refrigerator to chill.
8. Esraa Salem Samak
9. For more milk‑based sweet recipes, here is the link: Rice pudding.