Khabīṣ (Ṣifat Khabīṣ)

Ingredients

• raṭl fine semolina crumbs
• raṭl sesame oil
• pure pounded sifted sugar
• raṭl water
• dirham saffron
• fine flour
• ūqiya rosewater
• raṭl honey
• poppyseed
• dirham pistachios
• date syrup
• camphor

Instructions

1. Boil a quarter raṭl of sesame oil in a tinned copper pot, scatter in half a raṭl of fine semolina crumbs little by little, stirring over gentle fire.
2. Add pure pounded sifted sugar, stir, leave moist, ladle out, and sprinkle sugar over. (Variant: use fresh milk instead of sesame oil.)
3. Variant method: blend 1 raṭl sesame oil, half a raṭl water, half a dirham saffron, a quarter raṭl fine flour, 1 ūqiya rosewater, and 1 raṭl honey; boil and stir with a poker until the oil releases; optionally add poppyseed and peeled pistachios; ladle out and dust with pounded sugar.
4. Variant method: to 1 raṭl sesame oil add 1 raṭl toasted fine flour; boil and stir until aromatic, then add a third raṭl of dissolved sugar, honey, or date syrup; cook gently, stirring with a poker until the oil throws off; if sugar-made, finish with pounded camphor-perfumed sugar above and below.