lebanese desserts

An authentic Lebanese milk pudding dessert converted to use plant based ingredients. Gluten free.

Vegan Lebanese Milk Pudding - Haytaliyeh

litre Almond milk

240 g Raw Sugar

g Cornflour

tbsp Rose water

tbsp Orange blossom water

ml Cold water

Cornflour

Dissolve cornflour in cold water by whisking, set aside

Milk

In a pot over medium heat, add in almond milk, dissolved cornstarch, raw sugar, rose water, orange blossom water and continuously whisk without stopping. Whisk until thick and gloopy avoiding lumps

Cool

Allow to completely cool down at room temperature

Refrigerate

Once cooled, cover with glad wrap and place in the refridgerator until solid

Serve

Cut up into desire cubed sizes and serve with desired toppings.

Haytaliyeh is a solid creamy milk pudding from Tripoli, Lebanon, however some claim it to be from Aleppo. Haytaliyeh is the sister to muhalabiyeh.
🥘 INGREDIENTS
1 litre Almond milk
240 g Raw Sugar
100 g Cornstarch
1 tbsp Rose water
1 tbsp Orange blossom water
100 ml Cold water

💭RECIPE TIPS
-Putting cornflour into cold water and dissolving it will ensure there are no clumps. Whisk it thoroughly using only enough water to dissolve the cornstarch
-Serving it; as mentioned earlier you can serve it with ice-cream, fruit, nuts and a drizzle of ater (simple syrup) or maple syrup. Generally you can cut it into the desired sized cubes and put it in a bowl (I used a flat plate to illustrate how it should look)
-Use your desired glass tray, a square/rectangular one is easier (yes I used a round one) to cool haytaliyeh in (a glass tray makes it easier to cut up with a knife and a spatula to pull out the squares)
-Allow haytaliyeh to full cool down at room temperature before covering and placing in the fridge
-Allow it to fully firm up in the fridge, it should be firm enough to cut up into cubes
-Depending on your sweet tooth, you can add more or less sugar. Traditionally white sugar is used, but raw sugar is fine (the colour is slightly darker).

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Vegan Lebanese Milk Pudding • How to Make Haytaliyeh • Plant Based Folk

Baklawa, a mouthwatering dessert of layered golden filo pastry, with crushed walnuts and a drizzle of sugar syrup. This is the best baklawa recipe will ever need. Thank me later!

Baklawa (Lebanese Baklava)

White Granulated Sugar

Water

½ tsp Rose Water

½ tsp Orange Blossom Water

Lemon juice (fresh)

g walnuts

115 ml Orange Blossom Water

115 ml Rose water

g Sugar (granulated)

750 g Filo Pastry (thawed (40 sheets))

Sugar

Ghee

g Pistachio (crushed (for garnish))

Step 1

Over high heat, add sugar and water. Stir for 30 seconds and bring to the boil. Once boiling add rose water/orange blossom water and then add lemon juice, continuously stirring for 1 minute and then allow to boil for 2 more minutes.  Set aside to cool. (see pro tips)

Prepare Atter (Sugar Syrup)

Step 2

Roughly chop walnuts into small pieces. Add chopped walnuts in a bowl with 1 tbs of sugar and 1/4 cup of rose water / orange blossom water. Mix with hands until mixture holds together but can still crumble.

Prepare hashweh (filling)

Step 3 

Brush baking tray with a light coating of vegetable ghee. Place 20 filo dough flat into the tray. Spray 1 tsp of sugar onto the dough. Evenly Spread hashweh (filling) on top. Spray 1 tsp of sugar onto hashweh and then over with another 20 layers of filo dough. Tuck edges in using your fingers. 

Step 6

Pat down and press pastry firmly so it compacts together really well. Cut into diamonds (or desired shape) and cover with warm vegetable ghee.

Step 7

Place into a preheated oven of 180C (356F) on the 3/4 shelf (lower than mid shelf). Bake for 15 minutes and then turn the tray around. Bake for another 50-60minutes.

Step 8

Once baklawa is baked, take out of the oven and drain excess ghee immediately. Lightly coat in a cold sugar syrup. Sprinkle with crush pistachio. Allow baklawa to completely cool at room temperature for a couple of hours before re-cutting and serving. See pro tips.

Assemble Baklawa

https://mediavine-res.cloudinary.com/video/upload/t_original/v1623644290/fwkvhk8gwuvktfm6qe3y.mp4

This video is about how to make Baklawa (Lebanese Baklava). This version of making baklawa is so easier, no need to layer individual sheet of pastry.


Baklawa, a mouthwatering dessert of layered golden filo pastry, with crushed nuts and a drizzle of sugar syrup. This is the best baklawa recipe will ever need. Thank me later!
Lebanese baklava is different to other baklava out there. It's less sweet and gives you the option to sweeten further with atar (sugar syrup).

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Vegan Lebanese Milk Pudding - Hayta...

Vegan Lebanese Milk Pudding - Hayta...

Baklawa (Lebanese Baklava)

Top 3 lebanese desserts recipes from across the web

The most viewed lebanese desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lebanese Milk Pudding - Hayta...

Vegan Lebanese Milk Pudding - Hayta...

Baklawa (Lebanese Baklava)

The most viewed lebanese desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine