Orange Blossom Water

Heitaliyeh is a dessert that has two types which are Heitaliyeh Bel-Halib and Heitaliyeh Bed-Dibs. Heitaliyeh Bel-Halib is made of milk cooked with cornflour, poured into a tray, cut into bite-size cubes then served with sugar syrup or Bouza ‘Ala Halib “Milk Ice Cream”. Heitaliyeh Bed-Dibs is made of cooked cornflour, poured into a tray then served with grape molasses. Heitaliyeh Bed-Dibs is older than Heitaliyeh Bel-Halib.

According to “Encyclopedia of Aleppo“: “Heitaliyeh is named after “Hittal” Turkish tribes inhabit Bukhara, Samarkand and Khujand. The merchants of Aleppo tοοk the name from these tripes, and these tripes took it from China. This is supported by the fact that the dessert is still present in Turkestan and India, and Aleppo is serving it in Chinese ceramic bowls and Chinese spoons. The other cities in Syria took this dessert from Aleppo. In Damascus, it is called “Heilatiyeh”.

Let’s make Heitaliyeh Bel-Halib:

Sugar Syrup

1, 2, 3, 4. Put 215 g (1 cup) sugar in a saucepan.

5, 6, 7, 8. Pour 105 g (1/2 cup) water over sugar.

9. Dissolve sugar in water over high heat, and bring it to boil.

10, 11, 12. Add less than 1/8 teaspoon lemon salt (citric acid) or lemon juice to sugar syrup, and boil for 5 minutes.

13, 14, 15, 16. Turn off heat, add 5 g (1 teaspoon) orange blossom water to sugar syrup and stir.

17, 18, 19, 20. Allow to slightly cool, then pour into a jug and set aside.

 21, 22, 23, 24. Pour 700 ml full fat milk to a deep pot.

25, 26, 27, 28. Add 75 g cornflour (cornstarch) to milk, stir with a whisk until dissolve.

29, 30, 31, 32. Turn on heat and keep over high heat with continuous stirring using a wooden spoon until it starts to boil.

33, 34. Reduce heat and cook over medium heat with continuous stirring until start to thicken. Be careful not to thicken too much and do not allow to become thick like a paste, it should stay pourable.

35, 36. Pour the mixture to a 7.8 x 11.8 inch (20 x 30 cm) baking pan or baking dish with 1 inch (3 cm) height.

37, 38, 39. Tap the baking pan on the kitchen counter to level the mixture.

40. Put the baking pan in the refrigerator for 24 hours.

After 24 hours

41 to 48. Cut the mixture into cubes about 1 x 1 inch (3 x 3 cm).

49, 50, 51, 52. Pour 100 ml water over the cubes and let it set for 10 minutes, this will help the cubes to separate.

Traditionally, Heitaliyeh is served in Chinese Ceramic Bowls.

53 to 60. Use a spoon and serve milk cubes to serving bowl.

65, 66, 67, 68. Pour sugar syrup over the milk cubes.

69, 70, 71, 72. Sprinkle with ground pistachios and serve.

73. Another addition to the bowl of Heitaliyeh is Bouza ‘Ala Halib (Milk Ice Cream).

74. Use a spoon and serve milk cubes to serving bowl.

75, 76. Pour sugar syrup over the milk cubes.

77, 78, 79, 80. Top with two scoops of Bouza ‘Ala Halib.

81, 82, 83, 84. Sprinkle with ground pistachios and serve.

85, 86, 87, 88. Serve immediately.

 

Heitaliyeh Bel-Halib

From: Family Recipe / Servings: 5 People
PDF Text Only / Print With Images

Sugar Syrup 215 g (1 cup) sugar 105 g (1/2 cup) water less than 1/8 tsp lemon salt (citric acid) or lemon juice 5 g (1 tsp) orange blossom water Milk Pudding 700 ml full fat milk 75 g cornflour (cornstarch) 100 ml water To Serve Sugar Syrup Bouza ‘Ala Halib Ground pistachios

Sugar Syrup Put 215 g (1 cup) sugar in a saucepan. Pour 105 g (1/2 cup) water over sugar. Dissolve sugar in water over high heat, and bring it to boil. Add less than 1/8 teaspoon lemon salt or lemon juice to sugar syrup, and boil for 5 minutes. Turn off heat, add 5 g (1 teaspoon) orange blossom water to sugar syrup and stir. Allow to slightly cool, then pour into a jug and set aside. Milk Pudding Pour 700 ml full fat milk to a deep pot. Add 75 g cornflour (cornstarch) to milk, stir with a whisk until dissolve. Turn on heat and keep over high heat with continuous stirring using a wooden spoon until it starts to boil. Reduce heat and cook over medium heat with continuous stirring until start to thicken. Be careful not to thicken too much and do not allow to become thick like a paste, it should stay pourable Pour the mixture to a 7.8 x 11.8 inch (20 x 30 cm) baking pan or baking dish with 1 inch (3 cm) height. Tap the baking pan on the kitchen counter to level the mixture. Put the baking pan in the refrigerator for 24 hours. After 24 hours Cut the mixture into cubes about 1 x 1 inch (3 x 3 cm). Pour 100 ml water over the cubes and let it set for 10 minutes, this will help the cubes to separate. Traditionally, Heitaliyeh is served in Chinese Ceramic Bowls. Pour sugar syrup over the milk cubes. Sprinkle with ground pistachios and serve. Another addition to the bowl of Heitaliyeh is Bouza ‘Ala Halib (Milk Ice Cream). Use a spoon and serve milk cubes to serving bowl. Pour sugar syrup over the milk cubes. Top with two scoops of Bouza ‘Ala Halib. Sprinkle with ground pistachios and serve. Serve immediately.

Notes and Tips

The idea of milk pudding topped with a syrup is also used in this recipe Khshaf Hamwi.

This entry was posted on Sunday, March 31st, 2019 at 6:35 PM and is filed under Syrian Baking and Desserts, To Aleppo With Love. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.