Name: Semolina Butter Pudding (Halawit Smeed)
Yield: Serves 4–5
Cuisine: Middle Eastern
Ingredients: dried coconut, slivered almonds, crushed raw pistachios, and golden raisins; 1½ quantity of Qatir (Rose-Scented Simple Syrup with a 1-to-1 ratio of sugar to water; 2 cups (360 grams) fine semolina; 10 tablespoons (85 grams) butter or ghee

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

A simple and delicious winter treat. In other parts of Palestine, the hot pudding is topped with desalted Nabulsi cheese

Ingredients

1½ quantity of Qatir (Rose-Scented Simple Syrup with a 1-to-1 ratio of sugar to water
2 cups (360

Method

Prepare the syrup and keep it warm.

Next, melt the butter in a skillet. Add the semolina, stirring continuously on medium heat until the semolina is deeply golden brown. Pay careful attention; it will brown very suddenly. Lower the heat and gradually add the warm syrup while mixing vigorously for about 30 seconds. It will be absorbed very quickly. The syrup will splatter, so take care.<