KATAYEF WITH CREAM AND CHERRY JAM

All you need

1 kg small katayef
3/4 kg ready-made cream
4 tbsps. al alali Cherry Jam
Ground pistachio for garnishing  
 Arabic Dessert Syrup Orange Blossom Flavor

Directions

• Place 1 full teaspoon of the cooled ready-made cream on each katayef, close firmly halfway showing the cream from one side. Apply the same method for the rest of the katayef
• Dip each katayef from the open side in the ground pistachio, garnish with Cherry Jam
• Place in a large platter and serve with al Arabic Dessert Syrup Orange Blossom Flavor
• Serve and enjoy!

HALAWET EL JIBN (SWEET CHEESE ROLLS)

Ingredients

For the syrup:
2 cups granulated sugar
1 cup water
A squeeze of lemon juice (about ½ teaspoon)
¾ teaspoon orange blossom water
¾ teaspoon rose water

For the sweet cheese rolls:
1 cup water
½ cup sugar
1 cup fine semolina (known in Arabic as semeed basbousa)
2 cups (10oz, 284g) mozzarella cheese, shredded (*see note)
2 tablespoons rose water

For filling the rolls:
400 grams (about 1lb) fresh eshta (clotted cream), (**see note for substitution)

Pistachios, ground (for garnishing)
Rose petal jam, for garnishing (optional)

Instructions

To make the sugar syrup: (Can be made up to a week in advance)

1. In the small saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stove top over medium high heat.
2. Bring to a rolling boil, then immediately reduce the heat to low and let it simmer for no longer than 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like and not pourable. Stir in the orange blossom and rose water
3. Transfer to a serving bowl and allow to cool to room temperature.

To make the cheese rolls:

1. In a saucepan over medium-high heat, heat together the water and sugar, stirring occasionally until the sugar dissolves. Bring to a boil then add in the fine semolina, stirring constantly with a spatula until well combined and slightly thickened; about 30 seconds.
2. Turn down the heat to medium, then add in the cheese and rose water, and stir well until the cheese melts and the mixture forms a soft, cohesive dough. Allow to cool briefly until it's warm enough to handle.
3. Divide the dough into 2 equal pieces; take 1 half of the dough to work with and cover the other half. Turn out the dough onto a sheet of plastic wrap and cover with another sheet. Roll out the dough between the 2 sheets of plastic wrap, into a 9X13 inch (23cmX33cm) rectangle. Remove the plastic wrap on top. Using a sharp knife or pizza cutter, trim off the irregular sides of the dough to form a clean cut rectangle. You could use a ruler or the edge of an object to help you get straight sides.
4. Fill a piping bag with the eshta (clotted cream) and snip off about 1 inch (2 cm) of the tip. Start piping the eshta on the long side closest to you, leaving a 1 inch (2cm) border. Alternatively, you could just spoon the eshta on the dough with a spoon.
5. Using the plastic wrap under the dough, lift the dough and roll it over the cream filling, until the cream filling is completely covered, the dough seals it in and looks like a thin log. Using a sharp knife or pizza cutter, make a cut along side the log to slice it off from the rest of the dough. Repeat this process to make make 2 more logs.
6. For cleaner cuts, place the logs in the freezer for about 15 minutes to firm them up a little; its not necessary though. Then using a sharp knife or bench scraper, divide the logs into 1¾inch (4cm) pieces. You should have 30 to 32 pieces.
7. Repeat with the other piece of dough.
8. Arrange the rolls on the serving platter, sprinkle each with a little ground pistachios in the center and rose petal jam.
9. Serve alongside the syrup, drizzling each piece with some before eating.
10. Store leftovers covered in the refrigerator.

LAYERED MUHALLABIA WITH COCONUT MILK ANG MANGO

For Coconut Milk Muhallabia:

2 cups milk
2 cups coconut milk
1/2 cup sugar
4 tbsps Corn Flour
1 tsp Vanilla Powder
1 tbsp water

For Mango Muhallabia:

4 ripened mango
1 tbsp Corn Flour
1 tbsp sugar
1 tsp warm water

For Garnishing:

1/2 cup coconut desiccated
Ground pistachio

Directions

Coconut Milk Muhallabia:

• Add sugar to milk then heat with coconut milk on low heat. Stir constantly
• Dissolve Corn Flour in 1 tbsp cold water, then add to milk. Add Vanilla Powder, and cook on low heat while stirring constantly until mixture becomes thick, set aside
• In serving glasses, pour mixture putting up-to middle of the glass. Refrigerate to cool

Mango Muhallabia:

• Peel mango and cut it into small pieces, add sugar and mango juice, then mash with a fork
• Heat mango mixture. Dissolve Corn Flour in 1 tbsp cold water, then add to mango with constant stirring, until mixture becomes thick. Set aside
• Place mango muhallabia on top of the prepared coconut muhallabia, refrigerate until layers set

Garnish:

• Roast coconut on low heat for 3 minutes or until golden color, then garnish muhallabia together with pistachio
• Serve and enjoy!