Iraqi
Halawat Sha'riyya
This Iraqi sweet vermicelli is toasted in ghee until nutty, then simmered with sugar, cardamom, and rose water until glossy and tender. It is served warm in small bowls with nuts, a simple home dessert often made for tea.
Watch it madeChef Shaheen - شيف شاهين · 4:18
Ingredients
- Thin vermicelli noodles, broken into short pieces100g
- Ghee2 tbsp
- Boiling water3/4 cup
- Granulated sugar1/3 cup
- Ground cardamom1/2 tsp
- Rose water1 tsp
- Salt1 pinch
- Slivered almonds or chopped pistachios2 tbsp
- Golden raisins1 tbsp
Method
- Warm the ghee in a small heavy saucepan over medium heat.
- Add the broken vermicelli and stir constantly until it turns an even deep golden brown and smells nutty, taking care not to burn it.
- Carefully pour in the boiling water, then add the pinch of salt and stir once.
- Cover and simmer over low heat for 4 to 5 minutes, until the vermicelli softens and most of the water is absorbed.
- Add the sugar, ground cardamom, rose water, and raisins, then stir gently until the sugar melts into a syrup.
- Cook uncovered over low heat for 3 to 5 minutes, stirring occasionally, until the vermicelli is glossy and the syrup is mostly absorbed but still moist.
- Turn off the heat, cover the pan, and let it rest for 5 minutes so the vermicelli steams and settles.
- Spoon into two small bowls and top with the slivered almonds or pistachios before serving warm.
Common questions
Can I substitute the ghee in Halawat Sha'riyya with butter or oil?
Yes. Unsalted butter works best as a swap for ghee, though the flavor will be less rich and it may brown faster. Neutral oil is possible, but you’ll lose the nutty, dessert-like depth that ghee gives.
How do I know when the vermicelli is browned enough before adding water?
It should be an even deep golden brown, not pale and not dark brown. Stir constantly and watch closely, because it can go from nutty to burnt very quickly. If it smells bitter, it has gone too far.
What are the most common mistakes when making this dish?
The biggest mistakes are burning the vermicelli, adding water too aggressively, and cooking it too dry after the sugar goes in. Also avoid stirring too hard once syrup forms, or the noodles can break and turn gummy.
How should I store leftovers, and can I reheat them?
Store leftovers covered in the fridge for up to 3 days. Reheat gently on low heat with a splash of water or milk to loosen the syrup. The texture will be best fresh, but it still reheats well.
What is the best way to serve Halawat Sha'riyya?
Serve it warm in small bowls, topped with slivered almonds or pistachios. It’s rich and sweet, so small portions are ideal. A little extra rose water or a pinch of cardamom on top is optional, not necessary.