Middle_Eastern
Middle Eastern - Desserts and Sweets
Rose and Pistachio Mahalabia (Style 20)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 500g plain flour
- • 150g toasted sesame seeds, finely ground
- • 100g almonds, finely ground
- • 1 tbsp anise seeds, coarsely ground
- • 1 tsp ground cinnamon
- • 1/2 tsp ground turmeric
- • 150g unsalted butter, melted
- • 1 tbsp orange blossom water
- • 400g honey, warmed
Preparation Steps
1
Phase 1
Mix the flour, ground sesame, almonds, anise, cinnamon, turmeric, and a pinch of salt; add melted butter and orange blossom water, then knead into a firm, pliable dough and rest for 30 minutes.
2
Phase 2
Roll the dough thin, cut into strips, and weave or pinch each into the traditional rose shape.
3
Phase 3
Deep-fry the pastries in hot oil in small batches until golden and crisp, then drain on paper.
4
Phase 4
Dip the hot chebakia into the warm honey, turning until fully coated.
5
Phase 5
Let them drain and dry on a rack until the honey sets, then store in an airtight jar.