Mahalebi Lebanese mahalebi with kantaifi

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 160^οC 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.