My childhood friend “F” is a very good cook. Actually I am not stressing this enough, she is an EXCELLENT cook.
Summer cooking part 3
As I run through my notebook I notice that next to the title of a lot of my recipes I wrote her name, as I always do when I borrow recipes and tips from friends.
Fun fact: in my mother’s cookery notebook, you can notice my friend’s mother’s name next to most of the recipe titles because she was a close friend of my mother’s and an EXCELLENT cook as well. (The apple doesn’t fall far from the tree!)
This refreshing dish is a Lebanese dessert and it is one of the first things that “F” taught me. It is very simple and quite fast to make.
Muhallabieh
Ingredients:
Cream
- 1,5 litres of milk (I use full fat milk but you can use semi skim milk as well)
- 1 cup Corn flour
- 1 drop of Chios Mastic
- Some orange flower blossom water
- 200 ml fresh cream
- Pistachios (coarsely grounded)
Syrup
- 3 cups sugar
- 1 cup water
- orange blossom water
Method
Cream
- Dilute the corn flour in a small quantity of the milk
- In a saucepan put the milk and the diluted corn flour and warm
- Add the mastic and the blossom water stirring up continuously
- It will start getting thicker (you will feel it on the wooden spoon while stirring)
- At this point add the fresh cream and continue stirring
- Take it off the fire
- Keep stirring every now and then until it cools down a little bit
- Serve it in a dish 5 cm deep (approx.)
- Cover with cling film and put in the fridge
Syrup
- Put the sugar and water in a pan on medium fire stirring occasionally
- Just before it starts to boil add the blossom water, stir and remove from the fire
Just before you serve it, sprinkle the pistachios on the cream. Serve in individual bowls and pour some syrup on top.
Good luck and bon apetit!!!!
Christiana
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