muhalabieh

Kazandibi (Caramelized Pudding) 

 

 

 

 

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Hello everybody.

A friend of mine sent me a photo of this dessert after I posted the Turkish dish Iskander kebab,guess everybody got into the Turkish cuisine mood that day.

After some research I found the easiest recipe and made it yesterday, kept it in fridge all night to settle and served it with coffee this morning for my guests.

Feedback was all positive, taste is so yummy but my critical self thought it needs some adjustments, less sugar in pudding mixture and a bit more cornflower so as it’ll be easier to roll it when served.

Guess it’s okay for a first trial, hope next time it’ll look nicer.

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Ingredients and method :

# 4 cups of milk.

# 1 pack of cream ( علبه قشطه صغيره)

# 1/2 cup of sugar.

# 1/2 tsp mistaka.

#  1 tsp rose water.

# 3 tablespoons cornflour.

# 3 tablespoons rice flour. (or all 6 cornflour will do)

# some butter and sugar for caramel.

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#mix cold milk, cream with sugar, cornflour and rice flour well.

# boil till mixture is thick and creamy.

# add crushed mistaka and rose water.

# leave to cool.

# cover a wide non stick pan with butter then coat it with a layer of sugar.

#slowly add the pudding over it.

#over a medium heated gas place the pan and keep rotating it till pudding is bubbly and all sides are golden and caramelized. (about 20 minutes)

# directly put the pan in a tray full with iced water.

# leave to cool and settle in fridge.

# with a sharp spatula remove a piece with caramel bottom, flip and make it as a roll on serving dish.

Can’t say that last step is easy but I’m sure you’ll get it with practice, I’ll sure will try it again.

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Successful Lunch Gathering.

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Hello everybody.

Had a big lunch gathering for my mother in-law’s friends,a group of lovely cheerful ladies.

Menu was as follows, curry veggies rice with chicken, kibbeh both spread and mini, fava beans fatteh, kibbeh with eggplants,Iraqi dolma done by an Iraqi lady, rocca apple cranberry salad and green salad.

wpid-wp-1449678969592.jpg elegant kibbeh display.

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wpid-wp-1449678946027.jpg lovely buffet.

Dessert was the almond citrus cake I did yesterday and Muhalabieh with caramel a highly desired dish for sure.

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I’m not bragging or even hate to talk about myself but to be honest food was really delicious, all guests said so!
I’m 100% convinced that any dish cooked with love and willingness will taste great and this depends on your mood and to whom you’re doing it for sure.

 

 

 

 

 

 

 

 

 

Muhalabieh With A Twist.

Hello everybody.

Upon several request I did the caramel muhalabieh or pudding today,a quite cool light delicious dessert.

 

This time I thought why not give it a twist which is serving it with caramel dipped figs,result was amazing both in looks and taste ,really yummy:)

Ingredients and method:

Note :this quantity yields 12 small jars or pots.

* 6 cups milk.

* 6 big tablespoons starch.

* 1 tsp mistaka finely crushed with 1/4 cup sugar so as not to stick to the grinder.

* 1 tsp rose water (optional)

* more sugar also optional cause the caramel sauce is sweet.

* leave one or two cups of milk aside and mix starch in them very well.

* add to other quantity,mix all very well then boil till it thickens.

* add mistaka and sugar and the rose water.

* pour in one big bowl or small glass bowls or jars.

* cool in the fridge for at 2-3 hours .

 

Caramel:

* 1/2 cup sugar melted till caramelized and golden.

* 1/2 cup water added very carefully to the browned sugar.

* stir very well and leave to simmer a bit till it’s thick.

* Before serving flip the muhalabieh in a slightly deep dish then garnish with crushed pistachios and drizzle with the caramel sauce.

مساء الخير.
اليكم مقادير وطريقة المهلبية بالكراميل

٦ اكواب حليب

سته ملاعق كبيره نشا

ملعقه صغيره مستكه مدقوقه مع ربع الى نصف كوب سكر

ماء زهر حسب الرغبه.

يذوب النشا بمقدار كوب الى كوب ونص من الحليب المستعمل ثم يضاف الى بقيه الحليب ويغلى حتي يكثف.
يضاف المستكه والسكر وماء الزهر ويحرك جيدا.
يصب في وعاء غميق او زبادي ويترك في الثلاجة من ساعتين الى ثلاثه.

الكراميل :
يذوب نصف كوب سكر حتى ينحرق ويصبح لونه ذهبي ثم نضيف نص كوب ماء بحذر لان حراره السكر عاليه جدا.
يحرك جيدا ويترك ليغلي خمس دقائق على نار هادئة.

عند التقديم تقلب المهلبيه في صحن وتزين بالفستق المطحون والكراميل

صحتين وعافيه

 

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wpid-wp-1440075578592.jpg these are to go for a friend .

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Teramisu.

Hello everybody.
Have a gathering this evening for my sister in-law’s family so I prepared several things one of them is teramisu since I have some mascarpon cheese fresh from Italy that I’d rather use before it’s spoiled.

Cause I don’t prefer using raw eggs though the original recipe requires it, I substituted it with a pack of cream caramel powder, gave it the same color and texture and result was super.

You can find many recipes for it,here’s one option that is very tasty

* 2 packs whipping cream.

*2 packs kiri or cream cheese.

* 1 can condensed milk (or cream and 1/4 cup sugar)

* lady fingers biscuits.

* Nescafe ( 1 big spoon dissolved in 3/4 cup warm water)

* mix cream,condensed milk and cheese together very well.

* arrange biscuits in a deep serving dish then soak them in coffee mixture. * add half of cream mixture then repeat process. * refrigerate for 3-4 hours.

* sprinkle cocoa powder on top.

Or the one I made today:

* 200 gm Mascarpon cheese.

* 6 pieces Kiri.

* 1 sachet whipping cream ( Dream Whip).

* 1 pack of cream caramel powder.

* 1 1/2 pack lady fingers biscuits.

* strong espresso or Nescafe.

* beat cheeses and cream very well till smooth then layer biscuits topped with coffee then cream in a pyrex or any mold you like.

* cool in fridge for 3-4 hours or overnight.

wpid-wp-1439734309029.jpg perfect this time.

wpid-wp-1439734334639.jpg cream,coffee and biscuits.

wpid-wp-1439734347064.jpg wpid-wp-1439734360273.jpg layering.

wpid-wp-1439734370919.jpg before cooling.

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I also did Muhalabieh with caramel  and sliced some fruits.

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Appetizers will be spinach tabouleh, falafel rolls and Suborek ( turkish cheese pastries)

 

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Welcome everybody.

Muhalabieh with Caramel.

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Hello everybody.

 

Had this recipe in my book since Ramadan,a friend of mine made it and I took it right away in order to make it then but I didn’t have any chance,so today when the milkman came it crossed my mind and I bought some fresh milk and did it at last.

 

Very easy cooling recipe and the caramel adds a lot to the taste for sure.

 

Ingredients and method:

Note :this quantity yields 12 small jars or pots.

* 6 cups milk.

* 6 big tablespoons starch.

* 1 tsp mistaka finely crushed with 1/4 cup sugar so as not to stick to the grinder.

* 1 tsp rose water (optional)

* more sugar also optional cause the caramel sauce is sweet.

* leave one or two cups of milk aside and mix starch in them very well.

* add to other quantity,mix all very well then boil till it thickens.

* add mistaka and sugar and the rose water.

* pour in one big bowl or small glass bowls or jars.

* cool in the fridge for at 2-3 hours .

 

Caramel:

* 1/2 cup sugar melted till caramelized and golden.

* 1/2 cup water added very carefully to the browned sugar.

* stir very well and leave to simmer a bit till it’s thick.

* Before serving flip the muhalabieh in a slightly deep dish then garnish with crushed pistachios and drizzle with the caramel sauce.

 

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