Name: Halawet Smeed (Semolina Pudding)
Yield: 6
Ingredients: 3 cups whole (3.25%) milk; 1 cup heavy (35%) cream; ¾ cup fine semolina flour; ¼ cup granulated sugar; ½ tsp mastic gum powder; 1/3 cup shelled pistachios, ground, for serving; 3 tbsp dried edible rose petals or preserved cherries, for garnish; 2 cups granulated sugar; 1½ cups warm water; 1 tbsp fresh lemon juice; 1 tbsp rose water or orange blossom water (optional)

Instructions

In a pot, combine the milk and cream. Bring to a boil, and then reduce the heat to medium. Whisk in the semolina flour and sugar until well combined, and then continue whisking until the mixture thickens and starts to bubble, 8 to 10 minutes. Dip a large spoon into the mixture and then run your finger over the back of the spoon; if the mixture holds, then it is ready. Whisk in the gum powder and cook for 1 more minute.
Divide the pudding evenly among individual dessert bowls or pour into a 9-inch pie pan. Let cool for 30 minutes, and then cover with a plate or plastic wrap (if using plastic wrap, make sure the wrap doesn’t touch the top of the mixture). Refrigerate for at least 3 hours if serving in individual dessert bowls or for 6 hours if serving in a pan.
To make the syrup, combine the sugar and the water. Cook over medium-low heat, stirring occasionally, until sugar has completely dissolved, and the mixture is boiling, about 12 minutes. Then stir in the lemon juice. Remove the pan from the heat and set aside to cool.
In a bowl, whisk together the room-temperature syrup and rose or orange blossom water (if using) until well combined.
To serve, sprinkle pistachios on top of the pudding, garnish with the rose petals or preserved cherries, and drizzle with the syrup.

Halaweet Smeed (Semolina Pudding)

Halawet Smeed (Semolina Pudding)

Ingredients

Instructions

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