Ghazlieh: A No-Bake Delight
Description
Growing up, the taste of Mhalabieh was synonymous with family gatherings and pure, unadulterated joy. This dessert, a cornerstone of Lebanese and Syrian culinary tradition, has a special place in my heart.
With a desire to honour this cherished memory while adding my personal flair, I've created a twist on the classic Mhalabieh. By incorporating crushed Biscoff, pistachios, gazel el banet (fairy floss), and rose petals, I've aimed to introduce a harmony of flavours and textures that elevate the traditional recipe to new heights. This rendition, which I fondly call Ghazlieh, in homage to the fairy floss that crowns it, is a testament to the versatility and enduring appeal of Mhalabieh. It's designed to be easily whipped up by anyone, regardless of their experience in the kitchen, making it a perfect dessert for all to enjoy.
The key to this dessert's success lies in its simplicity and the quality of its ingredients. The cornflour thickens the milk into a velvety texture, while the mastica, rosewater, and orange blossom water imbue it with traditional flavours that are both comforting and exotic. The addition of Biscoff, pistachios, and fairy floss introduces a contemporary twist, making it a versatile dessert that can be adapted to suit any taste. Remember to add the fairy floss right before serving to maintain its delightful texture against the creamy backdrop of the Mhalabieh.
This Ghazlieh is more than just a dessert; it's a bridge between generations, a fusion of tradition and innovation. It's proof that even the most traditional recipes can be reimagined, providing a canvas for creativity and personal expression. Whether you're new to the kitchen or a seasoned cook, this dessert invites you to explore the rich tapestry of Middle Eastern flavours in a new and exciting way.
Ingredients:
Pudding base:
Toppings:
Instructions
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Prepare the Base:
- Begin by crushing the mastica with a teaspoon of sugar in a small bowl. This technique helps to finely grind the mastica, making it easier to dissolve and distribute its flavor evenly throughout the dessert.
- In a large pot, combine milk, cream, the remaining sugar, cornflour, and the crushed mastica-sugar mixture. This blend forms the creamy foundation of our Ghazlieh.
- Place the pot over medium heat, stirring continuously to prevent any lumps from forming and ensures the mixture achieves a smooth, velvety consistency.
- Once the mixture starts to simmer and thicken, keep stirring for an additional 3 to 5 minutes. This duration is crucial to fully cook off the starch. Once the startch is cooked and the mixture thickens remove the pot from the heat.
- Â Gently stir in the rosewater and orange blossom water, until combined.
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Chill and Set:
- Pour the prepared mixture into serving bowls. Allow them to cool to room temperature before placing them in the refrigerator.
- Chill for at least 6 hours, or until the Mhalabieh is firmly set and ready to be garnished.
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Garnish and Serve:
- Once set and just before serving, garnish each cup with crushed Biscoff biscuits and chopped pistachios, adding layers of texture and flavour.
- Top with vanilla fairy floss to ensure it retains its fluffy texture, avoiding the humidity wilt.
- Scatter rose petals over the top for a final touch of elegance and aroma.
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Note
The beauty of this Ghazlieh recipe lies in its adaptability to both grand occasions and cozy, intimate settings. Opt for a large, elegant platter to serve it family-style, turning it into a magnificent focal point that invites everyone to dip in and share the joy. This communal serving method beautifully captures the essence of Middle Eastern hospitality and dining culture. On the other hand, for a touch of individual elegance, consider portioning the dessert into separate dishes or dessert cups. This option offers the flexibility to customise the presentation, making it as sophisticated or as straightforward as you wish. Whether presented as a shared feast or as individual treats, the Ghazlieh effortlessly brings warmth and sweetness to any gathering, embodying the spirit of togetherness and the pleasure of dessert enjoyed in good company.
