Recipe Tip: Apricot & vanilla muhalabiya - Falstaff

Recipe Tip: Apricot & vanilla muhalabiya - Falstaff

Top Recipe for 12 Persons. All ingredients and tips for getting it right. This traditional Lebanese dessert is prepared for guests at Atlantis The Palm resort's Ayamna restaurant by chef Ali El Bourji.



    1. Step 1

      Stir the cornflour in a little whole milk until there are no lumps.
    2. Step 2

      Slowly heat the remaining milk, vanilla and sugar until the milk starts to steam.
    3. Step 3

      Stir in the cornflour mixture and whisk constantly for three to five minutes until the milk bubbles and begins to thicken.
    4. Step 4

      Remove from the heat and pour into a serving bowl or individual bowls until half full.
    5. Step 5

      Leave to cool at room temperature, then cover with foil and refrigerate.
    6. Step 6

      Sauté the apricots with butter and the vanilla pod and set aside.
    7. Step 7

      Bring the apricot purée to the boil with the sugar.
    8. Step 8

      To serve, pour the apricot compote into a glass and cover with the muhalabiya mixture. Garnish with nuts and serve chillled with the apricot sauce.