Desserts
ChefOla Faour
How to Make Athmaliya
Athmaliya is one of the most delicious Arabic desserts. All the ingredients for the cream are usually available at home. Athmaliya can be a little pricey in shops, but now you won't need to buy it!
A homemade, delicious and easy athmaliya recipe — just like the store-bought version
Ingredients
Start here, then move straight into the method.
- Vermicelli (for athmaliya)
- Fine sugar
- Oil
- Curds (qareeshah)
- 3 liters of milk
- Half a small coffee cup of vinegar or 1/4 cup
- Cooked cream
- For each cup of milk: 3 tablespoons cornstarch + 1 tablespoon sugar (increase proportions according to the number of cups of liquid milk you use)
- For more of Batoul's sweet recipes, see Cherry pie
Method
Follow the cooking sequence without leaving the page.
- Loosen the vermicelli a little so the strands separate, then sprinkle with fine sugar and place it in the baking tray.
- Pour oil over the vermicelli and place the tray on the stove to brown. Turn it to brown the other side as well. You can also crisp it using a gas burner. Prepare two trays of vermicelli: one for the base and one for the top.
- Meanwhile, prepare the cream. Start with the curds: put the milk on the heat and wait until it warms.
- Add the vinegar and let it simmer for 5 minutes with the milk.Timers: 5 min
- Strain the curds well to remove all the liquid.
- In a second pot: start making the cooked cream by mixing all the cooked-cream ingredients together, then let it simmer briefly until it thickens.
- Mix the cooked cream with the curds and let the mixture cool completely. Chill it in the refrigerator for at least two hours before using.
- To assemble, spread the cream (the curds combined with the cooked cream) between the two layers of vermicelli.
- Serve the athmaliya with sugar syrup (qatr/shira) and garnish as desired.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Cherry pie
