๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Rice Pudding- Mhalbi

Mhalbi (Arabic ุงู„ู…ุญู„ุจูŠ ) is a rice pudding perfumed with rose water. It is well known in the region of Constantine in Algeria. It is usually served for special occasions or during the holy month of Ramadan.

๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Rice Pudding – Mhalbi

Course Dessert
Cuisine Algerian
Keyword Mhalbi, rice pudding
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author LDSโ€™s Mom

Ingredients

  • 16 oz (1/2 Qt) milk
  • 3 tbsp granulated sugar
  • 3 tbsp rice flour
  • 1 tbsp rose water (or less)
  • About 1 tbsp cinnamon powder for garnish

Instructions

  1. Pour milk in a saucepan.

  2. Add sugar, rice flour and mix with a spoon.

  3. Place the saucepan over medium low heat.

  4. Let cook on low heat while stirring constantly with a spoon until the mixture starts to thicken (donโ€™t over cook it).

  5. Remove the pan from the heat and add rose water, then mix it well.

  6. Pour in serving cups.

  7. Garnish with cinnamon powder.

  8. Let cool.

  9. Refrigerate before serving.

Recipe Notes

  • You can garnish the rice pudding or Mhalbi with pistachios, peanuts, nuts or almonds.
  • I only added 1 teaspoon rose water ( personal choice).
  • You can substitute rose water with orange blossom water.
  • Mhalbi is also made with 7 measuring cups of milk, 1 measuring cup granulated sugar and 1 measuring cup rice flour. I prefer the recipe above as it is lighter.

๐Ÿ‡น๐Ÿ‡ท Turkish Sesame Pogaca filled with Feta Cheese

Turkish sesame Pogaca filled with Feta cheese is a sort of bread that is usually served for breakfast, snack or for tea time on the Turkish table. It is crusty on the outside and soft on the inside and it is absolutely delicious!
Roll the dough into a log and cut it into equal pieces.
Form balls with each piece.
Flatten each ball with your hands or use a rolling pin, then place about 1 tablespoon of Feta cheese in the center.
Fold the dough over the cheese and pinch to seal it, that will form the Pogaca.
Turn the Pogaca with the seam side down.
Dip each Pogaca in the molasses mixture, then in the sesame seeds on both sides. Place on a baking sheet.
Make 2 to 3 scores on the bread or Pogaca, using a knife and let rest for about 30 minutes.
Bake in a 350ยฐF preheated oven for 20 to 25 minutes.

๐Ÿ‡น๐Ÿ‡ท Turkish Sesame Pogaca filled with Feta Cheese

Cuisine Turkish
Keyword Turkish sesame Pogaca
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 11
Author LDSโ€™s Mom

Ingredients

Dough

  • 2 1/2 to 3 cups all purpose flour
  • 2 tbsp unsalted butter, at room temperature
  • 1/4 cup olive oil (or vegetable oil)
  • 1 egg
  • 1 tbsp granulated sugar
  • 1 tbsp dry active yeast
  • 3/4 cup warm milk
  • 1 tsp salt

For sesame coating

  • 2 tbsp molasses
  • 2 tbsp water
  • 3/4 cup toasted sesame seeds

Filling

  • 4 oz Feta cheese, crumbled

Instructions

  1. Put yeast and sugar in the warm milk, and let the yeast proof for few minutes.

  2. In a bowl, whisk the egg, salt, olive oil and butter.

  3. Add the yeast mixture.

  4. Add the sifted flour gradually until obtain a nice soft dough.

  5. Cover the dough in that bowl and let rest for about 1 to 2 hours until doubled in volume.

  6. Dump the dough on a slightly floured working board.

  7. Deflate with hands and roll into a log.

  8. Cut into small equal pieces.

  9. Form a ball with each piece.

  10. Flatten each ball with your hand to form a small disc.

  11. Place about 1 tablespoon of Feta cheese in the center.

  12. Fold the dough over the cheese.

  13. Seal the dough with hands to cover the cheese.

  14. Turn the Pogaca formed with the seam side down.

  15. In a bowl, mix the molasses and water well.

  16. Dip each Pogaca in the molasses mixture on both sides.

  17. Place in a bowl of sesame seeds and coat on both sides.

  18. Place the Pogaca in a baking sheet, covered with parchment paper.

  19. Make 2 to 3 scores on the bread or Pogaca, using a knife and let rest for about 30 minutes.

  20. Bake in a 350ยฐF preheated oven for 20 to 25 minutes.

Recipe Notes

  • The total time in this recipe didnโ€™t include the rising time of the dough.
  • I have used less than 3 cups flour so that I get a soft Pogaca ( my dough may be a little sticky but thatโ€™s how I like it).
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