Malabi, a creamy, dreamy dessert, holds a cherished place in Middle Eastern cuisine, particularly in Lebanon. This simple yet elegant dessert boasts a delicate texture and a subtly sweet flavor profile, making it the perfect ending to any meal. Its milky base, infused with rosewater and orange blossom water, creates an intoxicating aroma that instantly transports you to sun-drenched Mediterranean shores. The smooth, almost pudding-like consistency is further enhanced by a crunchy topping of pistachios, giving a delightful contrast in textures. It's a dessert that's both refreshing and satisfying, perfect for warm evenings or any occasion that calls for a touch of sweetness.
The beauty of Malabi lies in its simplicity; even novice cooks can achieve perfection. The ingredients are readily available, and the process is surprisingly straightforward. Ready to embark on a culinary journey to create your own Lebanese Malabi masterpiece? Let's dive into the step-by-step guide to creating this enchanting dessert.
Tools Needed
- Saucepan
- Whisk or spoon
- Verrines (small glasses)
- Refrigerator
Ingredients
- Cornstarch
- Milk
- Sugar
- Orange blossom water: 2 tablespoons
- Pistachios
- Lemon: 1/2
- Honey: 2 spoons
Step-by-Step Instructions
Step 1. Prepare the Malabi Cream
- In a saucepan, with the heat OFF, mix cornstarch with a small amount of milk to create a smooth paste, preventing lumps.
- Add the remaining milk and sugar to the cornstarch mixture. Ensure the heat is still OFF.
- Turn on the heat and stir constantly for about 10 minutes, ensuring no lumps form. The cream will thicken.
- Once thickened (béchamel-like consistency), turn off the heat.
- Stir in the orange blossom water.
- Let the mixture cool slightly.
Step 2. Chill and Set the Malabi
- Pour the cooled cream into verrines.
- Refrigerate for at least 2 hours.
Step 3. Make the Lemon-Honey Syrup
- Mix the juice of half a lemon with 2 spoons of honey.
Step 4. Garnish and Serve
- Crush pistachios (or other nuts of your choice).
- After 2 hours in the fridge, drizzle the lemon-honey syrup over the Malabi.
- Garnish with crushed pistachios.
Read more: Basbousa Recipe: Middle Eastern Semolina Coconut Cake
Tips
- Use a whisk or spoon to mix; the spoon allows you to feel the texture better.
- Continuous mixing is crucial to prevent lumps during cooking.
Nutrition
- Calories: 200-300
- Fat: 10-15g
- Carbs: 30-40g
- Protein: 5-7g
FAQs
1. Can I make Malabi without rosewater?
Yes, you can omit the rosewater, but it significantly impacts the traditional flavor. Try adding a different extract like vanilla or almond, or simply leave it out for a more neutral taste.
2. How long can I store leftover Malabi?
Store leftover Malabi in an airtight container in the refrigerator for up to 3 days. The texture might thicken slightly.
3. What can I use instead of pistachios for the topping?
Other nuts like almonds or chopped walnuts work well, as do shredded coconut or even crumbled cookies for a different texture and flavor profile.
And there you have it – your very own homemade Lebanese Malabi! This simple recipe delivers a taste of the Middle East with minimal effort, perfect for impressing guests or treating yourself. Enjoy the creamy, fragrant delight!