logo  
Home  |  Marlene Matar |   Recipes Alphabetical List  |  Books | Calendar, Fees and Regulations  | Contacts
HAYTALIYYEH (Milk Pudding)

Appetizers

Bread | Sandwiches

Desserts

Fish

Meat

Pasta | Rice

Poultry

Salads

Sauces

Soups

Vegetables

HaytaliyyehHaytaliyyeh is served in Aleppo without any garnish and the Christians like to serve it on the first day of the New Year hoping for a white year to come with no blemishes, the word “al-Dayem Dayem” meaning in Arabic what is lasting now will last for the whole year.   

Prepare it a few hours in advance to be refrigerated and served cold.

 

Ingredients:  8 to 10 servings

 

For the milk pudding

7 cups whole milk

1 cup cornflour

1 gelatin leaf

About 1½ cups very cold water for the top

For the sugar syrup

1½ cups water

½ cup sugar

¼ teaspoon lemon juice

2 tablespoons rose water

1 tablespoon orange blossom water

For the ice cream and ice

500 g bought milk ice cream (no additives) or make your own, see my book “Maidat Marlene”.

1½ cups crushed ice

 

1. Prepare a rectangular oven proof or metal dish with about 4 cm high sides (see note below).

2. Remove one cup of the milk and mix it with the cornflour, place the rest of the milk in a pan over medium and bring to the boil while stirring.

3. Remove milk pan from heat, stir the milk and cornflour mixture and pour gradually to the milk pan while stirring continuously.  Return to heat, bring to the boil, and simmer few seconds while stirring continuously.

4. Pour milk pudding into the prepared dish and set aside 5 minutes.

5. Pour the very cold water gradually on top of the pudding (it should cover about ½ cm above the surface of the milk, this avoids formation of a crust).  Press with the fingers on the thickened cream to form ripples.

6. Cover dish and refrigerate few hours or till cold.

 

To prepare sugar syrup: 

1. Meanwhile place water and sugar in a pan over medium heat and stir till sugar dissolves.  Bring mixture to the boil, add lemon juice, and simmer mixture 3 minutes.

2. Add rose water and orange blossom water and remove from heat.  Cool.

 

To serve: 

1. Cut pudding into 3 cm squares, remove with a slotted spoon to a serving bowl or individual bowls, leaving the water behind.

2. Serve the pudding with the sugar syrup, ice cream, and crushed ice in separate bowls for each to choose according to his taste.

 

N.B.:  The final pudding when poured should not be higher than 3 cm.

   
© 2005 Cooking Courses Marlene Matar