Smeaddieh Bil Sayniyeh (Cream Of Wheat Dessert) Recipe

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 We are not sure where Smeaddieh Bil Sayniyeh SMEADDIEH BIL SAYNIYEH (CREAM OF WHEAT DESSERT) RECIPE

We are not sure where Smeaddieh Bil Sayniyeh (translates to cream of wheat in the pan) originated, but Eva’s mother used to make this dessert often! It’s customary in Lebanese culture to feed your house guests and make them feel special. This was my grandmother’s go-to dessert to make when she had unexpected guests over. It’s delicious and not only easy to make, but also very quick! The main ingredient is cream of wheat so it’s similar to Harissa but not as heavy. It’s also eaten with atyr, the super sweet and lezat syrup used in a lot of Lebanese desserts. Good luck!


1 cup of cream of wheat
4 cups of milk
Ricotta cheese (optional)
For Atyr (sugar syrup):
2 cups of sugar
1 cup of water
Teaspoon of rose water (normally found in International/Mediterranean stores and some larger grocery stores)
Teaspoon of lemon juice​​


1. To make your atyr: add your sugar, water, and rose water to a pot and bring to a boil
2. Let boil for 5 minutes and then turn your stove off. Stir in lemon juice and let cool
3. Preheat your panggangan to 375 degrees
4. Butter a baking pan, Eva uses a 12 x 7.5 (pyrex)
5. In a pot, bring 2 cups of milk to a boil
6. Once the milk begins to boil, gradually start stirring in your cream of wheat and keep stirring until it begins to thicken
7. Once it has thickened, turn your stove off and pour it into your buttered baking pan and let rest for at least a 1/2 an hour or more (overnight works too)
8. Place the pan in your panggangan for 20 minutes on the bottom rack
9. After 20 minutes, move the pan to your top rack and broil for 5 minutes (or until golden brown)
10. After it has become golden brown, let it rest for 15 minutes before cutting it into squares (or however you choose). Use a bread knife or serrated knife when cutting your Smeaddieh.
11. Add ricotta cheese (optional) and pour some atyr over it before serving

Enjoy 🙂

Source: Eva’s Lebanese Cooking

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