A traditional old Palestinian dessert, that consists of two layers the one on the bottom is milk pudding (mhallabiyya), and the one on the top is grape molasses pudding. So light and delicious. In Palestine, people do it mostly in winter because molasses make them feel warm. So easy to do. If you know how to do ( mhallabiyya), you will do this dessert.
- 2 cups milk
- 4 tbs sugar
- 3 tbs corn starch
- 1 tsp orange blossom water
- A pinch of finely ground miska (Arabic gum) optional.
- 1/2 cup grape molasses ( dibs 3inab) دبس العنب
- 1 cup water
- 2 tbs corn starch ( depends on the corn starch you use, sometimes you need more or less).
- In a medium sized pot, add milk, sugar and corn starch. Whisk until the starch dissolves. Place pot on stove at medium high heat and keep whisking the mixture until the texture thickens.
- Add orange blossom water and miska. Stir to combine. In small bowls (as seen in the picture), divide the milk mixture between the bowls to fill a half of each bowl.
- In another pot, add grape molasses, water and starch. Whisk well until all the starch dissolves.
- Keep whisking the mixture on medium high heat until the texture thickens.
- Spread the molasses mixture on top of each bowl.
- Let cool and refrigerate until ready to serve.
- Garnish with crushed walnuts and shaved coconuts.
- 3 cups all-purpose flour
- 1 tbs instant dry yeast
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tbs roughly ground anise seeds
- 1/2 tsp turmeric
- 1 egg white
- 1/2 cup warm milk
- 1/2 cup warm water
- 1/3 cup butter melted
- 1 box of date paste 1 lb. (tamer or ajweh) shown in the pictures below.
- 1 tbs butter (or samneh)
- 1 egg yolk
- 1 tsp milk
- 1/2 tsp vanilla extract
- Start by preparing the filling in a bowl. Add the date paste and butter and mix to incorporate.
- On a flat surface, roll the date paste to prepare it for filling ( as shown in the picture below). Set aside.
- Prepare the dough in a stand mixer bowl with a paddle hook attached. Add all the dry ingredients.
- Turn on the stand mixer to medium low speed to combine all ingredients for one minute.
- Attach the dough hook to your stand mixer, and add all the wet ingredients.
- Turn the stand mixer to a medium speed and start kneading for about 5 minutes, or until dough does not stick to the sides of the bowl and forms a soft elastic ball.
- Spray a large bowl with nonstick spray (or a little oil).
- Transfer dough to the bowl and cover with plastic wrap and a clean kitchen towel.
- Set aside and let the dough rise until it doubles in size.
- When the dough is ready, divide it into medium sized balls
- Decide if you would like to stuff all the dough balls or keep some of them as flat bread.
- Flatten each ball into a thin disc and lay a roll of dates around in the middle of the disc.
- Cover each disc from the sides of the dough to form a stuffed disc. (as shown in the picture).
- Make a hole in the middle of each disc and try to flatten by pressing lightly with your hands.
- Line baking trays with parchment papers.
- Transfer discs to baking tray. It is important to transfer the discs to the baking trays before cutting with scissors.
- With scissors, make cuts around each disc. Cover trays with kitchen towels and set aside for 20-30 minutes.
- At this point, if you want to make some without filling, flatten each ball into half inch disks and with a sharp knife make some lines on the top surface. Cover and set aside for second fermentation.
- Meanwhile, preheat your oven to 450F.
- Before baking, beat egg yolk in a small bowl with the milk and vanilla extract.
- Brush the discs with the egg yolk mixture.
- Bake on the middle rack of the oven until golden brown
- Let them cool and store them in an air-tight container to keep them fresh.
- You can also freeze them for future use.
Enjoy with a cup of tea! 😊