بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
. Baklava Mouhaleebi is one my favourite honeyed syrupy desserts. I love to serve this during
Eid al Adha as it's really has the WOW factor.
Eid al Adha as it's really has the WOW factor.
Baklava Mouhaleebi is a Mediterranean sweet which translates literally to "milk pie". It
is a semolina custard between layers of phyllo pastry and soaked in a
syrup. It is known as the Galakotouboureko or "cream baklava" or even "king of sweets" in around the Mediterranean in countries like Bosnia, Greece, Macedonia, Turkey and the Levant area of the Middle East. In the Greek name Galakoboureko, Gala means milk in Greek and boureko the Turkish word refering to something wrapped in phyllo dough.
In the Mediterranean/Middle Eastern dessert family, Baklava Mouhaleebi is like Baklava's little brother: lighter and lesser known in the world, but actually more prized for its combination of soft custard and crisp phyllo in Greece. It's a food steeped in Greek history. As far back as ancient times, a barley pudding sweetened with honey was consumed -- much like galaktoboureko in the time of the Byzantines.$
This is a special dessert made usually during Ramadan in Turkey, Bosnia and around the Levant, as this dessert makes a great impression.
custard:
- 1 teaspoon vanilla
- 6 cups milk
- 2 tablespoons unsalted sweet butter
- 1 1/2 cups sugar
- 1/2 teaspoon lemon extract
- rind of 1/2 lemon
- 1 cup large grain semolina
syrup:
- 1 tablespoon lemon juice
- juice of 1 orange
- 1 cup water
- 1/2 cups acaica honey
- 1 whole cinnamon stick
- zest of 1 orange
pastry:
- 12 sheets phyllo dough - commerical or homemade
- 1 cup - 250g melted butter for brushing phyllo
For the custard:
To make syrup:
Place all ingredients in a pot, bring to a boil and let cook for 15 minutes. Remove from heat and remove cinnamon stick.
Spread half the phyllo sheets on the bottom of a retangle pan, leaving some hanging over the edges. Coat each sheet with melted butter. Then pour the custard in the pan, fold over the sheets and continue to coat with butter and layer the remaining sheets. Make several slits on top layer - not cutting to the bottom.
Bake at 350 degrees for about 35 minutes or until golden brown. Let stand for 10 minutes and then, with a ladle, pour syrup on top. Sprinkle with cinnamon. (If your custard is warm, your syrup must be cold.) Cut into squares or diamonds and serve warm or cold.
If desired, you may also drizzle honey on top.
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delicious flavours Heni
ReplyDeletelooks wonderful
waawwww, appétissant!!!
ReplyDeleteYum, yun. Drooling! Never heard it with this name before but I understood immediately what it is as we call the custard cream "mahalepi" in Cyprus. Galaktoboureko is one of my favourite desserts and although still on diet I made some last week and enjoyed a piece!
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