Egyptian Orange Pudding Food

MAHALABIA (EGYPTIAN MILK PUDDING)

Steps:

• Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
• Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.

EGYPTIAN RICE PUDDING

Steps:

• Combine the rice flour and sugar and add to a saucepan containing the milk. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture. Add cardamom and saffron and continue stirring for 1 more minute. Remove from heat, and add rosewater. Pour pudding into individual serving glasses and let cool completely. Refrigerate for about 2 hours. Top surface completely with finely chopped pistachios and serve.

EGYPTIAN ORANGE PUDDING

Steps:

• Heat the orange juice and the semolina flour until the mixture thickens.
• Add the grated orange rind and the sugar to the mixture. Add the orange flower water.
• Bring to the boil and pour into individual glass serving dishes.
• Chill for two hours in refrigerator.
• Before serving, decorate each serving with a sprinkling of ground cinnamon and an orange segment.
• Enjoy!

ARABIAN ROSE WATER PUDDING (MUHALBIYAH)

Steps:

• Whisk water, rose water, milk powder, sugar, and cornstarch together in a saucepan until smooth. Place over medium heat, stirring with a wooden spoon, and cook until it begins to boil; cook at a boil for 2 minutes. Remove from heat immediately; stir a few times to help it cool.
• Divide the mixture between 8 small serving glasses; refrigerate until set, about 2 hours.

EGYPTIAN BREAD PUDDING

Steps:

• Preheat oven to 400 degrees.
• Unroll pastry sheets and place on greased baking sheets and bake for 15 minutes.
• Do not turn off oven.
• In a bowl break pastry into small pieces(1-2 inches), add nuts and coconut, mix well.
• Place nuts and bread in greased 9x12 baking dish.
• In a saucepan heat milk,vanilla and water on medium heat. Cook 3-5 minutes.
• Remove from heat and allow to cool.
• Pour milk over pastry/nut mixture.
• Pour cream on top and bake uncovered for 15 minutes.
• Serve warm and enjoy.

EGYPTIAN RICE PUDDING

Steps:

• Combine the rice flour and sugar and add to a saucepan containing the milk.
• Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
• Add cardamom and saffron and continue stirring for 1 more minute.
• Remove from heat, and add rosewater.
• Pour pudding into individual serving glasses and let cool completely.
• Refrigerate for about 2 hours.
• Top surface completely with finely chopped pistachios and serve.

EGYPTIAN BREAD PUDDING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium saucepan, combine the milk, cream, sugar, salt, cardamom, cloves, cinnamon sticks, and orange peels. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the spices steep for 10-15 minutes.
• While the spices steep, break ¾ pound (340 G) of the palmiers in half into a large bowl.
• In a medium bowl, stir together ¾ cup golden raisins (120 G), ¾ cup pistachios (95 G), the hazelnuts, coconut, and ½ cup (70 G) slivered almonds to evenly distribute.
• Liberally grease a 9 x 13-inch (22 cm x 33 cm) baking dish with butter.
• Spread about half of the broken palmiers in the bottom of the baking dish. Top with half the raisin and nut mixture. Repeat with the remaining broken palmiers and nut mixture.
• Gently pour the infused milk through a strainer over the baking dish and let settle. Arrange the remaining ¼ pound (115 G)whole palmiers on top. Dollop the mascarpone on top, then sprinkle with the remaining ¼ cup (35 G) golden raisins, ¼ cup (35 g) pistachios, and ¼ cup (35 G) slivered almonds.
• Bake the bread pudding for 25 minutes, then broil for 2-3 minutes, until the top is crisp, golden brown, and bubbling.
• Let rest for 20-30 minutes before serving.
• Enjoy!