How to Make Moloukhia Roll

Ingredients

• 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:
• 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 and method for making moloukhia roll from our friend and cook at What Are You Cooking Today:
• Batoul Habhab
• Click on Batoul's name to visit her profile page on our website.

Method

1. Toast the kataifi crumbs or semolina until it turns a light blond color, just until it dries slightly.
2. Then place the kataifi or semolina in an electric blender.
3. Add the pistachios, butter, syrup, and flavorings, and blend well.
4. 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.
5. When the milk mixture or curds have cooled, add 1 container of clotted cream (qaimar ashta).
6. Place the ashta filling over the moloukhia layer, leaving a small border on each side so the filling does not leak out when rolling.
7. 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