Sha’eebiyyat

May 3rd, 2009

Dimah - http://www.orangeblossomwater.net - shaeebiyyat 7

Sha’eebiyyat is the first Syrian dessert on my blog.

The dough is ‘Ajineh Mwarraqah, and to stuff the dough you have two choices:

1. Qashta: In Syria, no need to make the filling “Qashta” at home because it is available in the markets, but in this post you will find the way of making “Qashta”, it is not like the purchased one, but it helps and tastes close.

2. Walnuts filling: this consists of coarsely chopped walnuts, sugar and some water, a sticky filling.

Or if you want you can make the dessert without the filling (actually this is not done traditionally, but it is delicious.), here you need to shape the dough and bake it only.

And you need with this dessert sugar syrup, which is easy and simple to make.

In Syria, Sha’eebiyyat is available in desserts shops.

Let’s make Sha’eebiyyat:

Dimah - http://www.orangeblossomwater.net - Shaeebiyyat 1

Homemade Qashta filling

1. Melt butter.

2. Add semolina.

3. Roast semolina for 5 minutes.

4. Add milk and sugar.

Dimah - http://www.orangeblossomwater.net - Shaeebiyyat 2

5. Stir until thicken, you can see in the picture that this is ready, turn off heat, put in the fridge and the next day it will become ready to use.

6.  Next day, The filling is ready.

7. Next day, Prepare the sugar syrup, In pot, turn on heat, put 2 1/4 cups sugar, and 1 1/8 cup water stir to dissolve, once it boils, add 1 1/8 tsp lemon juice, let them boil for few minutes , and turn off heat and let it cool.

Dough

8. To make the dough, go to the post ‘Ajineh Mwarraqah.

Dimah - http://www.orangeblossomwater.net - shaeebiyyat 3

Assemble

9. Bring the dough (you can see in ‘Ajineh Mwarraqah, the final shape of the dough), the weight of each piece of the dough is 50 g.

10. Press.

11. Roll.

12. Spread.

Dimah - http://www.orangeblossomwater.net - shaeebiyyat 4

13. Add the Qashata filling, or you can go with the second filling which is the walnuts.

14, 15. Shape.

16. Make plenty of them.

Dimah - http://www.orangeblossomwater.net - shaeebiyyat 5

17, 18. If you don’t want to make the dessert with the filling, this is the way of shaping it.

19. Make plenty of them, put on an aluminum baking sheet without greasing.

20. Bake until golden brown.

Dimah - http://www.orangeblossomwater.net - shaeebiyyat 6

21. While they are hot, pour the syrup. Garnish with ground pistachios.

Let them set for 10 minutes, and serve warm. Leftovers must be stored in the fridge, serve cold or you can warm it in the microwave (I didn’t try warming this dessert in the microwave).

Dimah - http://www.orangeblossomwater.net - shaeebiyyat 8

Dimah - http://www.orangeblossomwater.net - shaeebiyyat 90

Dimah - http://www.orangeblossomwater.net - shaeebiyyat 91

Sha’eebiyyat

From: Family Recipe / Servings: 32 Pieces
PDF Text Only /
Print With Images

Homemade Qashta filling

25 g butter

3/4 cup semolina

1 3/4 cups full fat milk

1/4 cup sugar

Sugar Syrup

2 1/4 cup sugar

1 1/8 cup water

1 1/8 tsp Lemon juice

Dough

‘Ajineh Mwarraqah

Garnish

Ground pistachios

Homemade Qashta filling

Melt butter.

Add semolina.

Roast semolina for 5 minutes.

Add milk and sugar.

Stir until thicken, you can see in the picture that this is ready, turn off heat, put in the fridge and the next day it will become ready to use.

Next day, The filling is ready.

Next day, Prepare the sugar syrup, In pot, turn on heat, put 2 1/4 cups sugar, and 1 1/8 cup water stir to dissolve, once it boils, add 1 1/8 tsp lemon juice, let them boil for few minutes , and turn off heat and let it cool.

Dough

To make the dough, go to the post ‘Ajineh Mwarraqah.

Assemble

Bring the dough (you can see in ‘Ajineh Mwarraqah, the final shape of the dough).

Press.

Roll.

Spread.

Add the Qashta filling, or you can go with the second filling which is the walnuts.

Shape.

Make plenty of them.

If you don’t want to make the dessert with the filling, this is the way of shaping it.

Make plenty of them, put on an aluminum baking sheet without greasing.

Bake until golden brown.

While they are hot, pour the syrup.

Garnish with ground pistachios.

Let them set for 10 minutes, and serve warm. Leftovers must be stored in the fridge, serve cold or you can warm it in the microwave (I didn’t try warming this dessert in the microwave).

Notes and Tips

You can make the dough (‘Ajinah Mwarraqah) in the same day of making this dish, and use the dough fresh and make this dish (a fresh dough is always better) , if you made the dough before and stored it in the freezer so the first thing is to remove the dough from the freezer early in the morning and let it defrost, then use it (please don’t defrost using microwave because the dough will not be good to work with it).

The other filling choice is the walnuts mixture, which is coarsely chopped walnuts, add to them sugar and water until it becomes sticky.

For this quantity of Qashta we got about 16 pieces, so you need to have 16 pieces of dough.

And we made 16 pieces without filling.

For baking, I used aluminum baking sheet.

The sugar syrup must be cold because the rule is: cold syrup is added to hot desserts, and hot syrup is added to cold desserts.

Dimah - http://www.orangeblossomwater.net - PDF Text Only

print this page

Protected by Copyscape Online Plagiarism Test

7 Responses to “Sha’eebiyyat”

  1. I never bake myself but this looks so delish I might just do that! I find Arab desserts extremely fascinating.

  2. Dimah says:

    Nifty Noshing: I wish I can send you some! , thanks for stopping by and for your kind words!

  3. Lamia says:

    Dimah! I have been pining for these for years and years; every time I go back to Aleppo, I try and consume as MANY of them as I can – a difficult feat when you’re trying to stay balanced!
    Thank you so much for the recipe of the dough. I’ve made these using different pastries – both home-made and bought – including home-made croissant pastry, and although tasy it’s never been quite perfect. I’m now eager to try your recipe for the dough and make everyone homesick.

    You’re right – the filling is never as good as the one you can find in Syria, but it’s close! I’ve also used Cornish clotted cream, which (I am a Londoner) is easily available here.

    I’m loving this site, your recipes are all so familiar, and it’s a relief to see Syrian cuisine in a more authentic form. Most other sites either have Lebanese variations, or import additions that are usually delicious but aren’t quite what we grew up on and pine for.

    L x

  4. Dimah says:

    Lamia: Thank you so much for your lovely comment! I’m truly touched, you made my day :).
    I’m glad you enjoyed the site and posts.
    Thanks for coming by my blog, and I hope to see you around again soon.

  5. Lamia says:

    I am planning to make these for Eid, I hope – I’ll let you know how the pastry turns out!!

    Also hoping to make Lahma bil karaz… my absolute favourite dish, and an Aleppine speciality. You can’t get the cherries fresh here, but there’s an excellent French compote that does the job! Do you make it much?

  6. Dimah says:

    Lamia: if you are planning to make these for Eid, so I suggest to half the recipe of the dough and try it before Eid, that allows you to practice and see the results.

    Lahme Bil Karaz is not popular in Hama, I lived in Aleppo for a while and heard about Lahmeh Bil Karaz but never tried it.
    I suggest for you this website http://parisalep.wordpress.com/ written by a lady from Aleppo but living in France, she is sharing Syrian recipes too and specially from Aleppo, the website is in French.

  7. Lamia says:

    Hello Dimah, Ramadan Mubarak (near the end!) I hope you’ve been well.

    I actually haven’t seen your replies to my comments until today. (!)

    Thank you for the French link; it’s always enlightening to see how others outside Syria prepare the same recipes, because we often have to find alternatives for ingredients that aren’t readily available abroad.

    I always make lahma bil karaz using my family recipe : )

    Will hopefully be making more sh’eebiyyaat this Eid – I’ve settled for using a mixture of ricotta cheese and lebbeh for the filling, flavoured with orange blossom water. It’s light and close to the qashta.

    Keep up the wonderful work

    L x

Leave a Reply