When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TnlTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Imad Boukly Hasan
View this post on Instagram
#TnlTasteOfTheWorld For this video of #TnlTasteOfTheWorld, we have Chef Imad Boukly Hasan (@imad_boukly ) from Four Seasons Hotel Bahrain Bay (@fsbahrain ) teaching us how to make Mango Mahalabia – a Middle Eastern sweet dish. #TnlTasteOfTheWorld is a new video series wherein celebrity chefs and food bloggers from around the globe share signature dishes from their home kitchens that give you a ‘taste’ of your favourite destinations. Stay tuned as we take you on a culinary journey like no other! #TnlIndia #LetItPass #SomeGoodNews #coronabegone #Recipe #FoodiesOfInstagram #MiddleEasternFood #FoodOfMiddleEast #Mango #MangoMahalabia #Mahalabia
The Middle-Eastern half of the world has sweet dishes unlike any other part of the world, and Chef Imad Boukly Hasan celebrates this to the T. Doubling as the executive pastry chef of Four Seasons Hotel Bahrain Bay, Chef Hasan has been associated with the hotel since 2014. However, this hotel school management graduate comes backed with over 20 years of pastry experience and various culinary certificates to reassert this.
For this episode of #TnlTasteOfTheWorld, he whips up another one of his delicious Middle-Eastern sweet treats and teaches us how to make Mango Mahalabia.
- 375 grams of milk
- 250 grams of cream
- 250 grams mango puree
- 110 grams of sugar
- 50 grams of icing sugar
- 40 grams rose water
- 25 grams of glucose
- In a bowl, mix a little bit of cold milk with corn starch.
- In a separate bowl, boil the remaining milk, cream, sugar, rose water, and a few strands of saffron together. Keep stirring.
- Once it boils, add the hot milk mix to the corn starch mixture and mix well.
- Now, boil the mix again. Keep stirring to avoid any lumps.
- Using a ladle, transfer this to glasses and let it freeze in the chiller for an hour.
- While the mix sets, boil mango puree, glucose sugar, icing sugar together. Keep stirring.
- Once cool, mix the syrup with chopped mango and set aside.
Assembling and Plating
- Garnish the chilled milk pudding with mango, fresh mint, and kunafa.
- Serve cold.