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Home Artichoke Crab Dip With Italian Cheese Blend

Mouhalabieh Recipe

Ingredients

How to make it

  • 1. In a bowl, crush the meske by either using the bottom of a bottle or a pestle and add in a pinch of sugar.
  • 2. In a pan, mix the milk, sugar, rosewater and orange blossom water together with 7 cups of water. Stir over medium heat until the mixture starts boiling.
  • 3. Meanwhile, drain the rice and set aside.
  • 4. Reduce the heat and add in the drained rice slowly while constantly stirring until the whole mixture starts to boil and thicken.
  • 5. Add the crushed meske to the rice mixture while still stirring to prevent the mouhalabieh from sticking to the pan.
  • 6. Turn off the heat and pour the warm mouhalabieh into serving bowls. Allow to cool at room temperature for about 30 minutes then refrigerate for several hours.
  • 7. Garnish with pistachios and serve cold.

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