Levantine cuisine · Desserts & Sweets

Madlouka

Warm, set semolina pudding topped with a thick layer of ashta, pistachios and dark sugar syrup.

Ingredients · for 6 servings

• 250 g fine semolina
• 1.2 l whole milk
• 150 g sugar
• 300 ml cream
• 3 tbsp rice flour
• 2 tbsp orange blossom water
• 80 g pistachios
• 250 g sugar for the syrup
• 1 tbsp lemon juice
• 30 g butter

Instructions

1. For the syrup, simmer 250 g sugar with 150 ml water and the lemon juice uncovered for 8 min. until it coats the back of a spoon, stir in 1 tbsp orange blossom water and set aside.
2. For the ashta, warm 300 ml of the milk with the cream, stir in the rice flour mixed with 4 tbsp cold milk and stir over low heat for 5 min. until a thick white cream forms; adjust with the remaining orange blossom water and chill.
3. Melt the butter in a wide pot and stir the semolina over medium heat for 3–4 min. until it smells nutty but is still pale.
4. Pour in the remaining 900 ml milk with 150 g sugar and simmer, stirring constantly, for 10–12 min. until the mixture thickens and pulls away from the bottom of the pot when stirred.
5. Spread the hot semolina pudding into a shallow dish, smooth the surface and let it set for 10 min. so the top can bear weight.
6. Spread the cold ashta thickly over it, sprinkle with chopped pistachios, pour the syrup generously over the top and serve warm with a spoon.