Hininy is a cherished Middle Eastern dessert that transforms simple semolina into delicate, golden pancakes soaked in fragrant sugar syrup. This traditional treat features tender, slightly spongy pancakes made from semolina flour, eggs, and yogurt, then bathed in a perfumed syrup infused with rose water and orange blossom water. The result is a dessert that’s both comforting and elegant, with a unique texture that’s softer than regular pancakes but more substantial than typical Middle Eastern sweets. This recipe serves 6-8 people and takes about 1 hour from start to finish, including cooking and soaking time.
The Heritage of Hininy
This beloved dessert has been passed down through generations across the Levantine region, with each family adding their own special touches to the basic recipe. Hininy represents the ingenuity of Middle Eastern cooks who created something extraordinary from pantry staples. The name itself varies by region – some call it hininy, others know it as similar variations – but the essence remains the same: a celebration of semolina’s ability to create tender, absorbent pancakes perfect for soaking up aromatic syrups. What makes hininy special is its unique texture and the way it perfectly balances sweetness with delicate floral notes.
Gathering Your Ingredients
For this traditional hininy, you’ll need these carefully selected ingredients:
For the pancake batter:
- 2 cups fine semolina
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/4 cups whole milk
- 1/2 cup plain yogurt
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
For the aromatic syrup:
- 2 cups granulated sugar
- 1 1/2 cups water
- 2 tablespoons fresh lemon juice
- 2 tablespoons rose water
- 1 tablespoon orange blossom water
- 1 cinnamon stick
- 3 whole cloves
For cooking and garnish:
- Butter or oil for the pan
- 1/2 cup chopped pistachios
- 1/4 cup blanched almonds, sliced
- Powdered sugar for dusting
Creating the Perfect Batter
Start by combining all the dry ingredients in a large mixing bowl. Whisk together the semolina, flour, sugar, baking powder, and salt until evenly distributed. The semolina should be fine-ground for the best texture – coarse semolina will create a grittier pancake.
In a separate bowl, beat the eggs until light and frothy. Add the milk, yogurt, melted butter, and vanilla extract, whisking until smooth and well combined. The yogurt adds tenderness and a slight tang that balances the sweetness of the final dish.
Gradually pour the wet ingredients into the dry mixture, stirring gently with a wooden spoon until just combined. Don’t overmix – a few small lumps are acceptable and will disappear during cooking. The batter should be thick but pourable, similar to regular pancake batter but slightly more substantial due to the semolina.
Preparing the Fragrant Syrup
While the batter rests, prepare the signature syrup that gives hininy its distinctive flavor. In a medium saucepan, combine the sugar, water, lemon juice, cinnamon stick, and cloves. Bring the mixture to a boil over medium-high heat, stirring until the sugar completely dissolves.
Reduce the heat to medium-low and let the syrup simmer for 12-15 minutes until it thickens slightly and coats the back of a spoon. The syrup should be thick enough to cling to the pancakes but not so thick that it becomes sticky. Remove from heat and discard the cinnamon stick and cloves.
Stir in the rose water and orange blossom water while the syrup is still hot. The floral waters should be added at the end to preserve their delicate aromatics. Set the syrup aside to cool slightly – it should be warm when poured over the pancakes.
Cooking the Golden Pancakes
Let the batter rest for 10-15 minutes to allow the semolina to fully hydrate. This resting period is crucial for achieving the proper texture. The batter may thicken slightly during this time, which is normal.
Heat a large non-stick skillet or griddle over medium-low heat. Lightly brush with butter or oil. The key to perfect hininy is cooking them slowly and gently – high heat will brown the outside before the semolina is properly cooked through.
Pour about 1/4 cup of batter for each pancake, spacing them apart in the pan. Cook for 3-4 minutes on the first side until bubbles form on the surface and the edges look set. The bottom should be golden brown but not dark.
Carefully flip the pancakes and cook for another 2-3 minutes until the second side is golden and the pancakes feel firm but springy when gently pressed. The texture should be tender and slightly dense, different from regular flour pancakes.
The Soaking Process
This step transforms the pancakes from good to extraordinary. As soon as you remove the pancakes from the pan, arrange them in a single layer on a large serving platter or individual plates. While they’re still warm, generously spoon the warm syrup over each pancake.
The pancakes will absorb the syrup quickly, so don’t be shy with the amount. Each pancake should be well-soaked but not swimming in syrup. The warm pancakes and warm syrup combination ensures maximum absorption and flavor integration.
Final Touches and Presentation
Allow the syrup-soaked pancakes to rest for 10-15 minutes at room temperature. During this time, they’ll continue to absorb the syrup and the flavors will meld beautifully. The pancakes should feel moist and tender but still hold their shape.
Sprinkle the chopped pistachios and sliced almonds generously over the pancakes. The nuts add important textural contrast and visual appeal. For special occasions, you can also add a light dusting of powdered sugar just before serving, though this is optional.
Serving Traditional Hininy
Hininy is best served at room temperature or slightly warm, never hot. The pancakes should be moist throughout and infused with the floral syrup. Provide small forks or spoons, as the texture is tender enough to cut easily but substantial enough to require utensils.
This dessert pairs beautifully with Middle Eastern coffee or tea, making it perfect for afternoon gatherings or as a sweet ending to a meal. Some families serve hininy during special occasions and holidays, when the extra time and care required make it a labor of love.
Storage and Make-Ahead Tips
Hininy actually improves after sitting for several hours, as the flavors continue to develop and the syrup fully integrates into the pancakes. Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
If refrigerated, let the hininy come to room temperature before serving for the best texture and flavor. The pancakes will firm up slightly when cold but will soften again as they warm.
Mastering the Perfect Texture
The secret to exceptional hininy lies in the balance of ingredients and gentle cooking. The semolina should be fine enough to create smoothness but still provide the characteristic slightly dense texture that distinguishes hininy from regular pancakes.
Don’t rush the cooking process – low and slow heat ensures the semolina cooks through properly while developing a beautiful golden color. If the heat is too high, the outside will brown before the interior is properly set.
The syrup consistency is equally important. It should be thick enough to cling to the pancakes but thin enough to be absorbed. If your syrup becomes too thick, thin it with a tablespoon of water and reheat gently before using.
This traditional dessert represents the beauty of Middle Eastern sweets – simple ingredients transformed through technique and patience into something truly special that brings families together around the table.
