Desserts
ChefBatoul Habhab
How to Make Moloukhia Roll
Moloukhia in a very new and elegant form... Try this recipe for making and serving moloukhia roll to impress your family and guests.
Ingredients
Start here, then move straight into the method.
- 1 cup kataifi pastry crumbs or fine semolina
- 2 1/2 cups pistachios
- 1/2 cup cold syrup
- 3 tablespoons roasted butter
- 1 tablespoon orange blossom water
- 1 tablespoon rose water
- How to Prepare the Ashta Filling
- How to Prepare the Moloukhia Roll
Method
Follow the cooking sequence without leaving the page.
- Toast the kataifi crumbs or semolina until it turns a light blond color, just until it dries slightly.
- Then place the kataifi or semolina in an electric blender.
- Add the pistachios, butter, syrup, and flavorings, and blend well.
- Place 1 liter of liquid milk over low heat and let it come to a boil. When it starts boiling, add 3 tablespoons white vinegar. The milk will curdle, so pour it into a strainer and set aside.
- When the milk mixture or curds have cooled, add 1 container of clotted cream (qaimar ashta).
- Place the ashta filling over the moloukhia layer, leaving a small border on each side so the filling does not leak out when rolling.
- Roll up the moloukhia, or da'awouqiya, and seal it well from both ends. Refrigerate for about 3 to 4 hours before slicing and serving, garnished as desired.Timers: 240 min
- Spread the moloukhia mixture on a sheet of kitchen plastic wrap, then place another sheet on top and roll it out between the two sheets using a rolling pin or a spoon.
Recipe tags
DessertsInternationalVegetarianGluten freeEgg free
