Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Rice flour; or « cup 1 ts Ground cinnamon
;cornstarch 2 tb Dried currants
4 c Milk, cold 2 tb Pistachios; shelled,
6 tb Sugar ;unsalted, finely chopped
1 ts Vanilla extract

dissolve the rice flour (or cornstarch) in 1 cup of the milk. In a
2 or 3 quart saucepan combine the remaining 3 cups of milk and the
sugar and bring to a boil over high heat, stirring until the sugar
dissolves. Reduce the heat to low, add the dissolved rice flour or
cornstarch and, stirring constantly, simmer for about 10 minutes, or
until the mixture is thick enough to coat the spoon heavily. Stir in
the vanilla, then pour the mihallabiyya into a large shallow,
heatproof platter or small individual dessert bowls. Sprinkle with
cinnamon and scatter the currants and chopped pistachio nuts
decoratively on top. Refrigerate for at least 2 hours, or until
thoroughly chilled.

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Source: Time Life Series: Middle Eastern Cooking, "circa 69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 04-28-95

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