Homs desserts… various types and a deeply inherited profession

The city of Homs specializes in various types of oriental desserts that enjoy a remarkable turnout. The sons pursue the profession of parents and grandparents and master the manufacturing of various types of sweets with the same quality.

“Various types of Homsi sweets are manufactured, especially with the approach of Khamis Al-Halawa, ( The Thursday desserts) as it is a social ritual inherited from the ancient city of Homs, and coinciding with the month of fasting this year,” Radwan Al-Safwa, a sweet makers in Al-Medan neighborhood clarified.

He pointed out that semsemia, Al-Khobzia, Al-Bashmina, Al-Ghraiba, and hell’s tiles are frequently purchased at these times as well as al-Halawa tahini for Suhoor during Ramadan. “Our products reach various governorates and countries of the world through expatriates, where the Homsi desserts have gained global fame.”

Nader Orabi, who has been working in the manufacturing of sweets, including halawet el-jibn stuffed with cream, majouqa and all kinds of kunafa for forty years in the Al-Medan neighborhood, stressed that people buy these types of popular sweets more in Ramadan.

He explained that halawet el-jibn is made manually without machines, consisting of semolina, cheese, and sugar, and has stages where it is cooked on fire, kneaded, stretched and creatively rolled and stuffed with cream, as well as the kunafa.

Zuhair Najib, head of the Craft Association of Pastry and Confectionery Industry, pointed out that there are 600 artisans affiliated with the association, stating that this craft is witnessing a remarkable recovery, especially in seasons and holidays, and last year about 90 craftsmen were  affiliated to practice the profession in  Homs.

Amal Farhat