To Aleppo With Love – Hboub Halabi
April 29th, 2018
Hboub is a famous dessert in Syria made of wheat berries. Previously I shared the recipe of Hboub that is prepared in Hama and Damascus, and this recipe is Hboub Halabi which describes the way of preparing hboub in Aleppo.
Let’s make Hboub Halabi:
1, 2. Measure 50 g peeled wheat berries and put in a bowl.
3, 4, 5, 6, 7. Rinse wheat berries in several changes with water, put in a strainer to help you.
8, 9. Put rinsed wheat berries in a bowl.
10, 11, 12. Pour 200 ml water to cover wheat berries.
13. Let the wheat berries to soak for 12 hours.
After 12 hours
14, 15, 16. Drain water from wheat berries. Then rinse wheat berries in several changes with water.
17, 18, 19. Put wheat berries in a deep pot.
20. Pour 900 ml water to cover wheat berries.
21 to 28. Turn on heat and keep over high heat with continuous stirring using a wooden spoon until it starts to boil.
29 to 39. Reduce heat and cook over medium heat with continuous stirring until most water evaporated and wheat berries are tender and cooked, it took 80 minutes.
40, 41, 42, 43. Take cooked wheat berries, reserve 1/4 cup wheat berries and set aside. Keep the rest in the pot.
44, 45, 46, 47. Pour 250 ml full fat milk to the pot of wheat berries.
48, 49, 50, 51. Using a hand blender, puree the mixture until smooth.
52, 53, 54, 55. Add the reserved 1/4 cup of wheat berries to the mixture.
56 to 63. Return the pot to heat and and keep over high heat with continuous stirring using a wooden spoon until it starts to boil.
67, 6. 69. 70. After 10 minutes, add 40 g sugar and stir.
68, 69, 70, 71. The mixture is done when thicken. When you can make a line with your finger without the liquid coming together, you’re set.
72, 73, 74, 75. Turn off heat, add 10 g orange blossom water and stir.
76 to 87. Serve hot hboub in small bowls, and set aside at room temperature to cool, then put in the refrigerator uncovered to completely cool.
88 to 95. Garnish with desiccated coconut, ground cinnamon and chopped walnuts.
96. Serve Hboub Halabi cold.
Hboub Halabi
From: Different Sources / Servings: 2 People
PDF Text Only / Print With Images
| 50 g peeled wheat berries 200 ml water, to soak wheat berries 900 ml water, to cook wheat berries 250 ml full fat milk 40 g sugar 10 g orange blossom water
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Measure 50 g peeled wheat berries and put in a bowl.
Rinse wheat berries in several changes with water, put in a strainer to help you. Put rinsed wheat berries in a bowl. Pour 200 ml water to cover wheat berries. Let the wheat berries to soak for 12 hours. After 12 hours Drain water from wheat berries. Then rinse wheat berries in several changes with water. Put wheat berries in a deep pot. Pour 900 ml water to cover wheat berries. 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 most water evaporated and wheat berries are tender and cooked, it took 80 minutes. Take cooked wheat berries, reserve 1/4 cup wheat berries and set aside. Keep the rest in the pot. Pour 250 ml full fat milk to the pot of wheat berries. Using a hand blender, puree the mixture until smooth. Add the reserved 1/4 cup of wheat berries to the mixture. Return the pot to heat and and keep over high heat with continuous stirring using a wooden spoon until it starts to boil. After 10 minutes, add 40 g sugar and stir. The mixture is done when thicken. When you can make a line with your finger without the liquid coming together, you’re set. Turn off heat, add 10 g orange blossom water and stir. Serve hot hboub in small bowls, and set aside at room temperature to cool, then put in the refrigerator uncovered to completely cool. Garnish with desiccated coconut, ground cinnamon and chopped walnuts. Serve Hboub Halabi cold. |
Notes and Tips
Peeled wheat is known in Arabic as (Qameh Maqshour), for larger photos: click here and here.
