Muhalabia

Image by Verko Ignjatovic for ITP Publishing

I'm in Riyadh preparing for the opening of Kitsch Cupcakes. I'm so looking forward to the day we do, as it's been a long road for us to get here. It's not easy opening in a new country, especially one I'm not too familiar with. But the day is close, and I can't wait for our ovens to start baking!

Phiras is with me helping out as much as he can. Bless him for all the work he has put into making all this possible. Thank you my love. 

And a big thank you to Mazen and Ruba for being not only helpful but great hosts as we are staying with them in Riyadh.

Phiras cooked up a storm in their kitchen today for iftar. Braised meat with the most incredible sauce. I love it when he cooks, and he's quite talented if I may say!

As it's just about time to eat, I will leave you with a delish dessert featured in my current Ramadan feature in Harper's Bazaar Arabia. Sahteen!

Serves 4 – 6

Prep & Cook Time: 2 hours 15 minutes (including refrigeration)

• 4 cups of milk
• 3 - 4 tbsp fine white sugar
• 2 tbsp rose water
• 1 tbsp corn starch
• Pinch of salt
• ¼ cup crushed pistachios

1. Whisk the cornstarch with a little water, then add it to the milk and bring everything to a boil in a small pot.
2. Add the sugar, salt and rose water then simmer for a few minutes, until the mixture thickens.
3. Pour into ramekins, top with pistachios and refrigerate for at least 2 hours. Sahteen!