Recipe by GATOULA
"This is a cool, cream-based dessert of Lebanese origin that is perfect for those hot summer days."
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vanilla extract to taste
finely chopped pistachio nuts
3 (1 inch) pieces
Mahakkebi is very good, however, I make it with rice flour or if I can't find it in the store I grin rice to make flour. It give the dessert a more swuble flavor. I also heat brown sugar with butter and nuts and pour on the top to serve. It give it a nice carmel flavor and looks great.
This is a great dessert, although my husband likes to also eat it for breakfast too. I add about 1/4 tsp of rose water and 1/4 tsp of orange blossom water, adds a nice smell to the dish. Instead of the syrup, I sprinkle cinnamon sugar on top.
This stuff is the best. I thought I made it worng because I thought it was supposed to be pudding, but it's not. It's very good, and has simple flavors that blend well with each other.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 623
** Calories from Fat: 223
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