Turkish Mahalabia

Name: Turkish Mahalabia
Total time: 3600 s
Yield: 12 servings
Ingredients: For the syrup:; 1 cup water (240 ml); 2 cups sugar (400 grams); 1 small squeeze of lemon juice; 4 tablespoons ghee or unsalted butter; 2 cups fine semolina (320 grams); 1 pinch ground cinnamon; 2 cups milk (480 ml); 4 tablespoons sugar (50 grams); 3 tablespoons cornstarch (24 grams); 1 cup water (240 ml); 2 cups milk (480 ml); 1 teaspoon vanilla extract; 1 tablespoon unsalted butter (14 grams)

EmBahaa AlAchrafi @abirnahle

لبنان

An easy and quick dessert with simple ingredients that's absolutely delicious.

EmBahaa AlAchrafi @abirnahle

لبنان

An easy and quick dessert with simple ingredients that's absolutely delicious.

Saved

Ingredients

1 hour

12 servings

For the syrup:
1 cupwater (240 ml)
2 cupssugar (400 grams)
1small squeeze of lemon juice
First layer:
4 tablespoonsghee or unsalted butter
2 cupsfine semolina (320 grams)
1 pinchground cinnamon
2 cupsmilk (480 ml)
Second layer:
4 tablespoonssugar (50 grams)
3 tablespoonscornstarch (24 grams)
1 cupwater (240 ml)
2 cupsmilk (480 ml)
1 teaspoonvanilla extract
1 tablespoonunsalted butter (14 grams)

Saved

Steps

1 hour

1

Make the syrup by combining the water, sugar, and a small squeeze of lemon juice. Bring to a boil and simmer for 10 minutes, then set aside to cool.
2

In a deep skillet, add the ghee or butter and semolina. Stir continuously until the semolina turns a deep golden color.
3

Pour the cooled syrup over the toasted semolina.
4

Add a pinch of cinnamon and the milk.
5

Stir constantly until the mixture thickens and the ingredients are well combined. Spread the mixture evenly in a baking dish and smooth the surface.
6

For the second layer, in a saucepan, combine the sugar, cornstarch, water, and milk. Stir well while cold, then cook over heat until the mixture thickens.
7

Once thickened, add the butter and stir well.
8

Pour the milk pudding layer over the semolina layer in the dish.
9

Refrigerate for about 2 hours, then decorate as desired.
10

I toasted coconut and almonds and used them to garnish the dish—absolutely delicious!