Halawet el Smeed is a type of semolina pudding sold across the Levant as coloured slices that are flavoured with mastic and orange blossom water.
Prep Time8 minutesmins
Cook Time10 minutesmins
Chilling Time1 hourhr30 minutesmins
Total Time1 hourhr48 minutesmins
Course: Dessert
Cuisine: arabic, middle eastern
Servings: 6pieces
Author: Famidha Ashraf
INGREDIENTS
½cupfine semolina
½cupsugar
2cupswatersee notes
1dropfood colour of choice or use beet juice
3mastic beads crushed with a teaspoon of sugar
½teaspoonorange Blossom water or rose water or any flavour you like
INSTRUCTIONS
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. You can pour them into individual serving cups or a brownie pan to cut them into equal squares.
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.
Notes
Water: You may stir in some water to the beet puree and strain it to use.Colour: You may use your favourite food colour or skip adding colour to keep it original.