Moihalabiyeh - Milk Pudding Labanese Style
Traditionally, in the Middle East, this milk pudding dessert is served with an apricot sauce but I guess you could put mango or passion fruit with it too!
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Prep: 25 mins (plus cooling time in dishes)
Serves: 6 persons
Ingredients
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1 litre milk, preferably whole milk
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180g sugar
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4 tbsp cornflour
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1 tbsp rose water
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1 tbsp orange blossom water
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150 grs of Amardeen (apricot paste) dissolved overnight in a cup of lukewarm water
For the rose water and orange blossom water, it is better to buy the Lebanese brands as the European ones have a very different flavour. For special olive oil, sumac spice, olives , Lebanese saffron and zaatar in the UK Youmna recomends: www.zejd.com and for amardeen paste a Lebanese supermarket in London called Green Valley: https://green-valley.co/
Method
Place 2/3 of the milk in a saucepan with the sugar and gently bring to a boil.
Dissolve the cornflour in the remaining milk.
Once it has come to the boil, add the dissolved cornflour to the milk and sugar, lower the heat for the mixture to simmer, stirring occasionally making sure nothing sticks on the bottom (approx. 20 minutes).
You should see the top of the milk beginning to form a slight glaze and the mixture coating a wooden spoon should not be runny.
Add the orange blossom water and rose water and keep stirring for an extra 2 minutes. Turn the heat off and pour into a shallow dish with slightly raised sides or into individual dishes.
To finish:
This pairs really well with a coulis of dried apricot paste made from diluting the “ Amardeen”. The concentrated flavour of the dried apricot balances ideally the creaminess of the dessert and complements the flavours. Pour some on top if served in individual cups and add a sprinkle of minced pistachios or a colourful edible flower.
Suggested Pairing
Although we often present our sweet wine with savoury dishes, it really goes well with this milk pudding thanks to the flavours of orange blossom and rose water.
Secret de Château Biac has a lovely acidity and a long finish that counterbalances the sweet flavours of the apricot paste sauce.