Recipes

BabousaBasbousa بسبوسة

Basbousa is a traditional Middle Eastern dessert which originated from Egypt. Today many versions of the sweet cake exist through out the Middle East. It is made from cooked semolina that has been soaked in syrup.

Here is what you will need to make our version of this delicious dessert!

Ingredients:

  • Melted Butter – 1 cup
  • Milky Holland condensed milk – 1 tin
  • Baking powder – 1 teaspoon
  • Semolina – 2 cups
  • Grated Pistachios – 210 gm

Syrup:

  • Sugar – 1½ cups
  • Water – 375 ml
  • Lemon juice – 1 tablespoon
  • Rosewater – 1 tablespoon

Directions:

  1. Preheat oven at 190°C
  2. In a bowl combine the butter, condensed milk and baking powder and stir well.
  3. Now add to the bowl semolina and mix well.
  4. Sprinkle chopped pistachios evenly in a baking tin.
  5. Pour semolina mixture over pistachio and level it.
  6. Bake in the oven for 35 minutes or until top is golden.
  7. Remove from oven and pour cooled syrup on top.
  8. Place in fridge to completely cool then cut into diamond shapes and serve.

Syrup:

  1.  Place sugar and water in a saucepan, bring it to a boil and let it simmer for 6-8 minutes .
  2.  Afterwards remove the syrup from heat and add lemon juice and rose water and stir gently.

 

KunafahKunafah كنافة‎

Kunafah is a cheese pastry soaked in a sweet sugar-based syrup. With origins from the Levantine period in the Middle East, it is commonly found in countries near the Eastern Mediterranean sea.

Here is what you will need to make our version of this delicious pastry!

Ingredients:

  • Kataifi (shredded phyllo dough) -250 grams
  • Butter – 113 grams
  • Milky Holland condensed milk
  • Sweet cheese – 250 grams (example: middle eastern sweet cheese, mozzarella, or ricotta cheese)
  • Crushed pistachios – 100 grams
  • Whole almonds – 100 grams
  • Orange blossom water/rose water – 1 tablespoon
  • Orange/red food coloring

Syrup:

  • Cold water – 236 ml
  • Granulated white sugar – 200 grams
  • Lemon juice – 200 grams
  • Orange blossom water/rose water – 1 tablespoon

Directions:

  1. Preheat your oven to 180°C and butter a pan.
  2. Mix the kaitaifi with the melted butter and Milky Holland condensed milk. Place the almonds in the pan in a pattern of your choosing and cover it with half the kaitaifi mix.
  3. Spread the sweet cheese the over kataifi layer and then cover it with the other half of kaitaifi.
  4. For roughly 40 minutes let it bake until golden brown.
  5. Immediately pour cold sugar syrup evenly over the hot kunafah. Serve hot or at room temperature.

Syrup:

  1. Place sugar and water in a saucepan, bring it to a boil and let it simmer till it becomes a syrup.
  2. Afterwards remove the syrup from heat and let it cool. Then add rosewater or vanilla.

 

Znoud-El-SettZnoud El Seit زنود الست

Znoud el seit which translated means ‘lady’s arms’ ,which originated from the ancient Lebanon, this Lebanese treat is best served right out of the frying pan. In the center you can find a filling called Ashta. Out of the fryer it is then dipped in a sweet sugary syrup to top it off.

Here is what you will need to make our version of this delicious pastry!

Ingredients:

  • Phyllo pastry roll, thawed – 500g. /1 lb. 2oz.

Ashta (Cream filling):

  • Milky Holland evaporated milk – 2 cups
  • Cornstarch – 2 tablespoons
  • Semolina fine/course – 2 tablespoons

Paste to seal the edges:

  • Flour – 79 grams
  • Water – 1/3 cup

Syrup:

  • Sugar – 2 cups
  • water – 1 cup
  • Lemon juice – 1 tablespoon
  • Orange blossom water – 1 tablespoon
  • Canola oil for deep frying – 4 cups

Directions:

  1. Have 2 pieces of the phyllo pastry roll form a cross
  2. At the intersecting section of the dough put a spoonful of Ashta cream.
  3. Fold the short end of the cross over the cream, followed by the left and right sides. Then roll the remaining end of the dough over the cream a couple times to seal it off. Each time you fold the dough apply a little bit of the sealing paste at each end to keep it nicely together.
  4. Now you are ready to fry. Please be careful not to fry too many at once to prevent them from sticking to each other.
  5. Fry it until golden brown or even darker brown to be sure the cream filling is sufficiently cooked.
  6. After frying dip them in the syrup as a final touch.
  7. You may garnish it with ground raw pistachios.

Syrup:

  1. In a small pan boil the water and sugar for about 7 to 10 minutes until syrupy.
  2. Take the syrup off the heat and add orange blossom water + lemon juice.

 

Um Ali Um-Aliأم علي

Originating from Egypt, Um Ali is a dessert that is composed of bread pudding and a variety of nuts that make a surprisingly well tasting combination. It can be enjoyed both fresh out of the oven and later on when you decide to save the best for last. With a bit of help from Milky Holland you too can enjoy the Mediterranean cuisine

Here is what you will need to make our version of this delicious dessert!

Ingredients:

  • 17 ounces frozen puff pastry
  • 1 tin sweetened condensed milk with Milky Holland.
  • 3 ½ cups of water
  • ½ cup cream
  • ¾ cup pistachios, shelled, chopped
  • ½ cup pine nuts
  • ½ cup almonds
  • ½ – ¾ cup coconut flakes (depending on taste)
  • ½ teaspoon vanilla extract
  • ¼ cup sultana raisin

Directions:

  1. Preheat oven at 200°C
  2. In a baking pan mix the puff pastry with the pistachios, pine nuts, almonds and sultana raisins.
  3. Prepare the Syrup and pour it over the puff pastry mix.
  4. Apply the cream over the mix evenly.
  5. For 5 minutes grill the mix til the cream topping turned golden. It is best served hot.

Syrup:

  1. Together with Milky Holland sweetened condensed milk mix the water and vanilla in a pan and bring these to a boil. Stir until syrupy and remove from heat.

 

SütlaçSutlac

Sütlaç is a light dessert heralding from the ottoman cuisine. It is a sweet rice based pudding that is quick and easy to make. Sütlaç can be made in two ways, the traditional recipe includes the use of rosewater and if preferred you can leave the rosewater to make out style.

Here is what you will need to make our version of this light dessert!

Ingredients:

  • Whole milk – 6 cups
  • Rice – 1/4
  • Sugar – 1 cup
  • Rice flour – 3 tablespoons

Directions:

  1. Add 5 cups of whole milk and 1/4 cup of rice into a pot (Optional rosewater)
  2. Cook on low heat stirring frequently until the rice is soft
  3. Add the sugar and stir
  4. Dissolve the rice flour in the 1  remaining cup of milk
  5. Add this to the pot slowly while whisking
  6. Continue stirring until the pudding thickens
  7. Remove from heat and pour into serving cups
  8. Set aside until cold
  9. Sprinkle some cinnamon on top if you like

 

GullaGüllaç

Güllaç is a Turkish dish usually served especially during Ramadan. It is considered that Güllaç has formed the basis of another dish called baklava due to the similarities between the two. Both dishes have similar ways of layering the dough a well as having a similar nutty fulling.

Here is what you will need to make our version of this treat!

Ingredients:

  • Güllaç filos – 1 pack (400 g, 0.8 lbs)
  • Milky Holland condensed milk – 6 ½ cups
  • Sugar – 2 cups
  • Rose water – 4 tablespoons

Filling:

  • Ground hazelnuts – 100 grams
  • Shredded coconut – 2 tablespoons
  • Powdered sugar – 2 tablespoons

Directions:

  1. Start by pouring your Milky Holland condensed milk into a large pot on medium heat and add sugar. After, cook for 10 minutes and turn the heat off before boils.
  2. Add rose water the milk after cooling down.
  3. Dip each leaf in this milk mixture and place these in another tray, folding each in half. Use about half of the pack Güllaç filos first.
  4. Mix ground hazelnuts, powdered sugar and shredded coconut in a bowl and after mixing spread the nut mix over the layers of Güllaç
  5. Place the other half of your Güllaç leaves on this mixture and pour what is left of the milk on the Güllaç.
  6. Let it completely cool down before you refrigerate for 2 to 3 hours.

Teh-TarikMalaysian Teh Tarik

Teh Tarik, meaning “pulled tea”, is a milk tea commonly found in South East Asia. Especially big in Malyasia and Taiwan is considered to be a national drink of theirs. The Tarik got its name from the method of pouring or ‘pulling’, herein milk is poured from a height multiple times to get a frothy foam.

Here is what you will need to make our version of the Teh Tarik!

Ingredients:

  • 4 black tea bags
  • 3 cups water, boiling hot
  • 4 tbs Milky Holland sweetened condensed milk (or replace half with our evaporated milk)
  • Sugar (optional, only if you’re crazy for sugar like Mr. V.)

Directions:

  1. Steep the tea bags covered in the hot water for 5-8 minutes.
  2. Mix in the milk and sugar.
  3. Prepare two containers, preferably with curved lips to ease pouring with minimal dripping. With a steady stream, pour the tea from one container to the other back and forth. Carefully increase the height as you pour. The higher the stream, the frothier it’ll become. Be careful not to scald yourself. Tea will splatter. Repeat 4-6 times.

Bubble-TeaTaiwanese Milk Tea 珍珠奶茶

Milk tea or Bubble tea is a famous drink invented in Taichung, Taiwan in the 1980s. It’s a tea based drink that’s more popular than Starbucks in Taiwan. Nowadays Bubble tea comes in a variety of fruity flavours. You will need a martini shaker for this recipe. Using a martini shaker creates a light foamy texture to the drink. This is how they shake and mix Bubble Tea in Taiwan. We recommend to use a big straw to drink the Taiwanese milk tea enjoy fully the tea along with the pearls!

Here is what you will need to make our version of the Milk Tea!

Ingredients:

  • Red Rose Tea Original Blend – 2 bags
  • Cane Sugar – 2-3 tablespoons (optional)
  • Milky Holland condensed milk – 10 tablespoons
  • Ice cubes
  • Hot water – 8 oz. – 10 oz.
  • Cooked boba/tapioca pearls

Directions:

  1. Seep the Red rose tea in the hot water and Milky Holland condensed milk and if you would like add sugar.
  2. Cook the boba/tapioca pearls shortly until they absorb the water and soften up, then rinse them and set them aside.
  3. In the martini shaker put the tea, add boba/tapioca pearls and ice cubes. and start shaking!
  4. Pour the bubble tea in a glass and enjoy!