Mouhalabieh
From BMikel 13 years agoIngredients
- 1 cup rice, soaked in 1 cup of water for 3 hours shopping list
- 2 cups milk shopping list
- 2 teaspoon meske shopping list
- 2 tablespoons sugar shopping list
- 2 tablespoons rosewater shopping list
- 2 tablespoons orange blossom water shopping list
- pistachios ground shopping list
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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