Layali Lubnan

Ingredients

• 2 cups milk
• 6 cups water
• 3 cups farikha flour or fine semolina
• 3 tablespoons sugar
• 3 tablespoons corn starch
• orange blossom water
• 2 cups milk
• 1/2 small cup white vinegar
• 3 tablespoons corn starch
• Method for preparing the clotted cream:
• This special Layali Lubnan recipe is from a friend of the Sho Tabbakheen El Yom website:
• Hanadi Habbal

Method

1. Mix all the ingredients cold. Put the mixture in a pot over the heat and keep stirring until it boils and thickens... When the mixture thickens, add the orange blossom water. Add as much as you like, but it is better not to use too much.
2. Pour the mixture into a serving dish and place the dish in the refrigerator until it is completely chilled.
3. Put half the milk, that is, 1 cup only, with half the water, that is, 3 cups, in a pot over the heat. When the mixture boils, add the white vinegar. The mixture will separate, so pour it into a strainer to get something like curds.
4. In another pot, put the remaining milk and water, then add the cornstarch and stir first while cold, then place the pot over the heat.
5. Keep stirring until the mixture thickens.
6. Let the mixture cool, then add it over the curds.
7. Pour the ashta mixture over the first mixture that we placed in the refrigerator. You can decorate the dish as desired.