Middle_Eastern
Middle Eastern - Desserts and Sweets
Rose and Pistachio Mahalabia (Style 23)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 200g coarse semolina
- • 100g unsalted butter
- • 350ml water
- • 150g sugar
- • 1 tsp orange blossom water
- • 200g stretchy white cheese, shredded
- • 50g pistachios, finely ground
Preparation Steps
1
Phase 1
Melt the butter in a pan and toast the semolina, stirring, until it smells nutty and turns pale gold.
2
Phase 2
Boil the water and sugar for 5 minutes into a light syrup.
3
Phase 3
Pour the hot syrup gradually into the semolina, stirring constantly to avoid lumps.
4
Phase 4
Cook over low heat for 15 to 20 minutes, stirring, until thick and the semolina is tender.
5
Phase 5
Stir in the shredded cheese until it melts and strings through the pudding, then add the orange blossom water.
6
Phase 6
Spread into a dish, rest 10 minutes, and cover with ground pistachios and cinnamon before serving warm.