Traditional and authentic recipe for Lebanese mahalepi with kadaifi. A cool oriental cream with mastic and flower water that will drive you crazy, young and old!
Waiting time: 2 hours
Execution time:15 minutes
Baking time: 90 minutes
Servings: 10
Components
For the base
- 250 gr. κανταΐφι
- 150 gr. butter
For the syrup
- 375 g water
- 375 gr. granulated sugar
- 2 tbsp honey
- 1 cinnamon stick
- Peel of 1 lemon
For the
- 1000 ml of milk
- 500 ml sour cream
- 100 gr. νισεστέ
- 200 gr. granulated sugar
- 2 tbsp. rose water
- 3 pieces of mastic beaten with a little sugar
- 2 sachets of vanilla or 1 tbsp. vanilla extract
For sprinkling
- 100 gr. halepianas beaten
Execution method
For the syrup
- In a saucepan put all the ingredients for the syrup except the honey.
- Stir until it boils. Do not stir again from the time the boiling starts.
- Boil on low heat for 5 minutes. from the time they boil.
- Add the honey and remove from the heat, stir lightly and set aside to cool the syrup.
For the base
- Preheat the oven to 160οC in the air.
- We rub the katafi with our fingers (for about 5 minutes) making sure that it has no knots at all.
- Butter a baking tray and spread 1/3 of the kataifi. Sprinkle with 1/3 of the butter, kadaifi. Repeat the same process until the kadaifi is finished. With the help of a brush we touch only the edges of the kadaifi.
- Bake for 1 hour. At 30 minutes, bake it on the heating elements so that it gets color on both sides.
- Remove from the oven, pour in the cold syrup and set aside for 20 minutes until completely absorbed.
For the
- In a saucepan add the 800 ml of milk (from 1000 ml), the cream and the sugar and put them on a medium heat.
- Put the niseste in a bowl. Add the remaining 200 ml of milk and vanilla and with a whisk mix very well to dissolve the starch.
- Just before the mixture with the milk and the cream boils, remove the pot from the heat and add the mixture with the starch, the mastic and the flower water.
- Stir very well with a whisk. Return the pot to the heat and stir constantly at low temperature, until the cream thickens and begins to boil.
- Once it boils, remove from the heat and transfer the cream to the kadaifi.
- Cover it with a film that will adhere well to its surface and put it in the refrigerator for about 1-2 hours to cool.
- Serve with Aleppo and enjoy.
Traditional and authentic Lebanese mahalebi recipe with kantaifi. A cold Eastern cream with mastic and rose-water that you will love, young and old!
Waiting time: Two hours
Preparation time: 15 minutes
Cooking time: 90 minutes
Servings: 10
Ingredients
For the phyllo
- 500 g phyllo cantaifi
- 200g butter, melted
For the syrup
- 750 ml water
- 750g granulated sugar
- 2 tbsp honey
- 1 cinnamon stick
- the rind from 1 lemon
For the cream
- 1000 ml milk
- 500 ml fresh cream 35% fat
- 100 g custard powder
- 200g granulated sugar
- 2 tbs rose water eggs
- 3 mastic granules crushed with a little sugar
- 2 sachets of vanilla or 1 tsp of vanilla extract
For the serving
- 100 g pistachios, chopped
Method
For the syrup
- In a pot, add all the ingredients for the syrup except honey.
- Stir until it comes to a boil. Do not stir again from the time the boiling starts.
- Place over low heat for 5 minutes.
- As soon as it comes to a boil add the honey and remove it from the heat.
- Mix gently and let the syrup cool.
For the basis
- Preheat the oven to 160 ° C in air.
- Untangle the shredded phyllo dough with your fingers for about 3-5 minutes.
- Grease a baking pan and spread 1/3 of the butter.
- Sprinkle with 1/3 of butter, kantaifi. Repeat the same process until the kantaifi is finished.
- With the help of a brush we only touch the edges of the cataphase.
- Bake for 1 hour, turning shredded phyllo dough over 30 minutes into baking time so that it can turn golden on both sides.
- Remove from the oven, pour the cold syrup and set aside for 20 minutes until it is fully absorbed.
For the cream
- In a large pot add 800 ml of milk (out of 1000 ml), cream and sugar and cook over medium heat.
- In a bowl, put the custard powder. Add the remaining 200 ml of milk and vanilla and mix well with a wire to dissolve the mixture.
- As soon as the mixture comes to a boil, remove from heat and add the mixture with the custard powder, mastic and rose water
- With a wire mix very well. Return the pot to the heat and stir at low heat until the cream thickens.
- Pour the custard over the baked phyllo dough and spread it evenly over the entire surface with a spatula.
- Cover with plastic wrap, making sure the wrap touches the surface of the custard directly (so that a film is not formed) and refrigerate for 1-2 hours.
- Serve with pistachios and enjoy.