This is a simple milk “cream” that is prepared over the stove in 5 minutes with milk, starch and flavoring. It is similar to the muhallabieh, except here rose water is used (and starch instead of rice flour). It was traditionally consumed for breakfast according to Fayez Aoun, author of 280 recettes de cuisine familiale libanaise with dry cookies or toasted bread. The arabic name of this cream, hariré, means silky and is very fitting.
- 2 cups of whole milk
- 1/3 cup of cornstarch less one tablespoon
- 2 teaspoons of rose water
- 3 tbsp of sugar
- Place the milk less 1/2 cup and the sugar in a pan over the stovetop and heat it; add the cornstarch to the remaining milk and stir to dissolve. Stir the milk a little to dissolve the sugar and when it starts steaming pour the cornstarch mixture in it. Stir continuously until the milk mixture thickens. Add the rose water and stir to mix.
- Transfer the cream to a large platter or several small bowls and cool. Refrigerate until serving time.
NOTE: You can use wheat starch instead of cornstarch or even rice flour to thicken the milk.