Sad el Hanak
A stovetop flour-and-ghee sweet bound with freshly dissolved sugar syrup.
Preparation: 15 min · Cooking: 20 min · Total: 45 min · 2 servings
Ingredients
- 120 ml wheat flour, volume measure
- 3 tbsp ghee
- 120 ml sugar, volume measure
- 120 ml water
- 1 tsp ready-to-eat sesame OR crushed ready-to-eat nuts, choose one (optional)
Instructions
Measure and prepare
Measure 120 ml each flour, sugar and water, plus 3 tbsp ghee. These dry volumes are not gram weights. Prepare a heavy pan and two spoons for shaping, not a kataifi baking tray.
Prepare a heavy pan and two spoons for shaping, not a kataifi baking tray.
Prepare the ingredients
Dissolve all sugar in the 120 ml water over gentle heat. Stir until no sugar crystals remain, then keep the syrup ready for immediate use.
Stir until no sugar crystals remain, then keep the syrup ready for immediate use.
Build the base
Melt all 3 tbsp ghee over medium-low heat. Stir in the flour and toast continuously, beginning checks at 8 minutes and usually around 8–10 minutes, until evenly golden and nutty without scorching. Colour does not certify flour safety.
Colour does not certify flour safety.
Build the base: 480 seconds
Combine the components
Reduce the heat before adding syrup. Pour it in slowly while stirring with a long utensil; keep hands and face away from hot fat and steam. Mix until the flour is evenly moistened.
Mix until the flour is evenly moistened.
Cook and check
Return to gentle cooking and stir, beginning checks after 2 minutes. Continue until the flour is fully cooked and the paste cohesive; follow product cooking guidance rather than relying on toasted colour or exactly 2 minutes. Do not taste raw paste.
Do not taste raw paste.
Cook and check: 120 seconds
Finish carefully
Take off heat and begin a cooling check after 5 minutes, longer if needed. Shape with two spoons; hot sugar and ghee can burn even with gloves. Never knead the hot paste with bare hands.
Never knead the hot paste with bare hands.
Finish carefully: 300 seconds
Check before serving
For 1 serving halve everything: 60 ml flour, 60 ml sugar, 60 ml water and 1.5 tbsp ghee. For 8 use 480 ml each flour, sugar and water with 12 tbsp ghee. No kataifi, cream, ready-made syrup or tahini halawa belongs in this master.
No kataifi, cream, ready-made syrup or tahini halawa belongs in this master.
Serve and store
If chosen, sprinkle the 1 tsp ready-to-eat sesame OR nuts and serve warm in 2 portions, once safe to eat. Check sesame/nut allergens. Refrigerate promptly within 1 hour in shallow portions at ≤4°C and use within 2 days; this is not shelf-stable food.
Refrigerate promptly within 1 hour in shallow portions at ≤4°C and use within 2 days; this is not shelf-stable food.
Tips
- Instructions describe the original 2-serving batch. Scale the ingredient list to 1 or 8 servings: exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml and one tsp 5 ml. Dry volumes are not gram weights. Use equivalent vessels/batches; cooking times are checks, not linear scaling rules.
Common mistakes
- Do not add unlisted ingredients or use the timer alone as a doneness test.
Substitutions
- Use only the listed alternatives and ingredient states; check product directions and allergens.
Storage
Refrigerate promptly within 1 hour in shallow portions at ≤4°C. Use within 2 days from preparation, including chilling. These are selected conservative household limits, not a validated shelf life.
Reheating
Reheat leftovers at most once to 74°C throughout, then serve immediately. Keep unused portions refrigerated.
About this recipe
A stovetop flour-and-ghee sweet bound with freshly dissolved sugar syrup.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.