Halaweeyat Ahmad

submitted by Sister Khadija, Oum Abdul-Aziz

Ingredients

2 bags of Ahmad sweyweih (toasted, very thin vermicelli)
1/3 cup of butter, melted
1 (400 gram) can of sweetened condensed milk (or see substitution below)
½ cup of finely ground nuts
½ cup of desiccated coconut
½ cup of powdered sugar
 

 Directions

1. Melt the butter in a large skillet. Break the vermicelli into very small pieces and add to the butter. Stir over medium-low heat for two minutes, until the butter is well mixed in the vermicelli. Remove to a bowl. Add the nuts, coconut and sweetened condensed milk. Stir with a spoon until well mixed.

2. Press into small molds: (We use the 10ml cups that come with children's medicine or the scoop from a can of baby formula.) First, dip the mold in the powdered sugar, making sure to coat all of the inside of the mold. Then, shake off the powdered sugar.

3. Firmly press the mixture into the mold. Turn the mold upside down and tap the top of it with a spoon, until the "halaweeyat" fall out of the mold in a nice shape. Carefully place on a plate. Repeat with remaining mixture.

4. Cover the "halaweeyat" and allow to sit for 2 hours (so the vermicelli will absorb the sweetened condensed milk.) This recipe is fun for the kids to make.

5. If sweetened condensed milk is unavailable you can use this substitute: mix 1 cup of powdered milk, 2/3 cup of sugar, and 1/3 cup of water in the blender.