Middle_Eastern
Middle Eastern - Desserts and Sweets
Rose and Pistachio Mahalabia (Style 12)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 250g plain flour
- • 2 tbsp fine semolina
- • 1 tsp instant yeast
- • 1 tbsp granulated sugar
- • 450ml lukewarm water
- • 300g ashta (clotted cream)
- • 1 tbsp orange blossom water
- • 3 tbsp ground pistachios
- • 2 tbsp honey
Preparation Steps
1
Phase 1
Blend the flour, semolina, yeast, sugar, and water into a smooth batter and rest for 30 minutes.
2
Phase 2
Cook small ladles of batter on an ungreased hot griddle on one side only, until bubbly and dry on top.
3
Phase 3
Soften the ashta with the orange blossom water.
4
Phase 4
While still warm and pliable, fold each disc into an open cone and pipe in the cream.
5
Phase 5
Dip the open edge in the ground pistachios.
6
Phase 6
Arrange on a platter, drizzle with honey, and serve the same day.