After I made that Beet Chocolate cake, I made a small batch of Halawet Smeed with the leftover beet puree to mimic Sawsan's pink kraiza. Whenever I try a "foreign" food, I like to do some reading to know more about the dish, the traditional way it is made and had, the variations, time of the year it is made, the occasions, etc. because I have the time! LOL! Well, No, because I love to know more "behind the scenes" about these recipes. I did not do any of this when I first made Halawet Smeed or Kraiza as part of the #mfbchallenge because Sawsan had a very personal beautiful story for it...
What is Halawet El Smeed?
How is Halawet El Smeed prepared?
Like I mentioned earlier in this post, I used the beet just to add natural colour and you don't get the taste of beetroot because the orange blossom water and the mastic cover it up. You can still make Halawet El Smeed by substituting the beet water with just plain water and a dash of food colour.
Halawet El Smeed Recipe | Semolina Pudding with Mastic
- ½ cup fine semolina
- ½ cup sugar
- 2 cups of water*
- a drop of food colour of choice
- 3 mastic beads crushed with a teaspoon of sugar
- ½ teaspoon Orange Blossom water or rose water or any flavour you like
- Add the semolina, coloured water, sugar and crushed mastic into a deep pot.
- Cook over low to medium heat while stirring continuously until the mixture thickens.
- Stir in the orange blossom water and take the pudding off the heat.
- Pour the pudding into any wide tray to about 1 cm thickness.**
- Allow the pudding to cool down completely and then refrigerate it for at least two hours.
- Cut and serve cold as is or with some crushed nuts.
I cut a few squares you see here purely for the pics. The rest of it - we scooped right out of the pan!