4 months ago

MJOW Cookbook Final


LAYALI LUBNAN (PUDDING AND TOPPING) By Rola Al Fakh inspiration Rosewater meets orange blossom water in this delightful dessert recipe! Although not a family recipe it has been cooked many times in my household. I hope you enjoy! prep time 5-10 minutes things you need 4 Cups Milk (low fat) 1/2 Cup Sugar (raw) 1.2 tsp Orange Blossom Water 500 ml Whipping Cream 1 tsp Vanilla 1/3 cup Pistachios (rough chop) 53 cook time 25 minutes serves 4 to 6 people 1/2 Tbsp Semolina 1 tsp Vanilla Extract 1/4 tsp Rosewater 2 tsp Sugar Raw 1/3 cup Dried Apricots (sliced) 1 Serving Atter (Sugar Syrup) -any syrup recipe will work that contains rosewater

O Vegetarian O Gluten Free O Spicy O Contains Nuts directions 1 Heat the milk in a heavy-bottomed pan over medium heat until its warm to the touch. Stir in the semolina and sugar, and continue stirring occasionally the mixture reaches a gentle boil. 2 Continue stirring the milk and semolina for 5-6 minutes, until it coats the back of a spoon well, and resembles a thin porridge (it will thicken as it cools). Spread it in the pan of your choice (a Pyrex or circular serving dish are both great). Let stand to reach room temperature, or place in the fridge for 15 minutes. 3 Whip the cream, sugar and vanilla together until thick and fluffy. Spread the cream over the top of semolina, making about a 3/4 inch coating. Reserve remaining cream for something decadent. Garnish with chopped pistachios and apricots. If serving immediately, let stand at room temperature while you make the syrup. If serving later, cover with plastic wrap and store in the fridge and until ready to use. 4 Serve the pudding at room temperature with a generous drizzle of syrup on top. notes 54

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