Need something to sweeten up your next iftar? Try this recipe for mahalabiya, traditional Egyptian milk custard.
Ingredients
Serves 5
*For the mahalabiya
1L milk
150g sugar
40g white corn flour (also called corn starch)
20ml orange blossom water
20ml rose water
*For the sauce:
100ml strawberry purée
20g sugar
*For the garnish:
50g raspberries
50g blueberries
Method
*For the mahalabiya:
Reserve one cup of the milk. In a large saucepan, warm the remaining milk and sugar together.
Dissolve corn flour in the reserved cup of milk. Then add it to the pan of milk and sugar and whisk well. Add rose water and orange blossom water and stir until mixture achieves a thick consistency and small bubbles begin to appear. Pour the mahalabiya mixture in serving bowls and refrigerate.
*For the sauce:
Heat the strawberry purée with sugar until the mixture is thick. Set aside to cool.
*To serve:
Once the mahalabiya mixture condenses, top with the strawberry sauce and add the berries as garnish.
• Recipe provided by Ahmad Awad Alfakier, specialty sous chef at Kahraman, Southern Sun Abu Dhabi
