She’reya bel Halib

Name: She'reya bel Halib
Prep time: 5 min
Cook time: 20 min
Yield: 4-6
Cuisine: Middle Eastern

roubashahin.com.au

She’reya Bel Halib is a creamy vermicelli dessert made with simple pantry staples. Quick, easy, and perfect for when you want something sweet!

PREP TIME

5 minutes

COOK TIME

20 minutes

SERVES

4-6

About this recipe

She’reya Bel Halib, or creamy vermicelli dessert, brings pantry staples to life in the most nostalgic way. I love this recipe because it connects us directly to the way our ancestors satisfied their sweet cravings. Today, we might reach for a quick mug cake in the microwave, but back then, they made magic with what they had—milk, honey, and vermicelli. Somehow, they turned the simplest ingredients into something warm, comforting, and truly delicious. It’s beautiful to think that this dessert has stood the test of time, passed down through generations, and still brings joy to our kitchens today.

When I was growing up, I only ever saw vermicelli in savoury dishes—especially in our beloved vermicelli rice, which we served with every stew or even just with yoghurt. That’s why seeing it in a dessert like this always feels like a surprise. It shows just how versatile our ingredients really are. If you’re a fan of creamy sweets like my Aish el Sarayeh with its gentle rose water notes, or even a classic rice pudding, then you’ll love this. Much like Sahlab pudding, this dish uses simple ingredients to deliver something incredibly soothing and satisfying.

So, let’s get started. I’ll show you how to make this easy, comforting dessert—one that brings a little piece of history straight to your table.

Ingredients

1 cup vermicelli pasta (angel hair pasta)
2 tablespoon ghee
A sprinkle of salt
1 cup water
1 litre milk
125 grams reduced-fat cream (or ashta in a can)
½ cup honey
⅓ cup coconut
2 teaspoons vanilla essence
Desiccated coconut, for topping
Slivered pistachios, for garnish
Additional honey, for drizzling

Notes from Rouba

Use a heavy-based non stick pot to prevent the milk from scorching.
Stir often once the milk is added to avoid sticking.
If you prefer a less sweet dessert, reduce the honey slightly.
This dish is best served warm, but it’s just as delicious at room temperature.

Method

Step 1. Toast Vermicelli

Heat the ghee in a pot over medium heat. Add the vermicelli pasta and fry, stirring constantly, until the pasta is well coated and turns a deep golden colour. Be careful not to burn it. Add a sprinkle of salt to enhance the colour and flavour as the vermicelli fries. Once the pasta is golden, pour in the cup of water. Reduce the heat, cover the pot with a lid, and let the water absorb completely while the vermicelli continues to cook.

Step 2. Add Milk & Simmer

Once the water is absorbed, add the milk, reduced-fat cream, honey, coconut, and vanilla essence. Stir well to combine. Cover the pot with a lid and cook over medium to low heat, stirring occasionally to prevent the pasta from sticking to the bottom.

Step 3. Garnish & Serve

Allow the milk mixture to thicken slightly, but keep it runny as this dessert will continue to thicken as it cools. Once ready, remove from heat and serve the She'reya bel Halib in individual glasses.

Top each serving with a sprinkle of desiccated coconut, slivered pistachios, and a drizzle of honey for garnish.