My brand new COOKBOOK, “Feast in the Middle East,” is now available internationally! This book contains both classical as well as modern Middle Eastern recipes, including the dishes you see here on this channel. This over 200 page hardcover book contains meticulous cooking instructions, gorgeous photos, family stories, and historical information on each dish. For ordering information, click HERE: secure.mybookorders.com/Orderpage/2189
I tried this succulent desert in Lebanon when I was there for the first time about ten years ago for my Erasmus year ( An European University Exchange Program). I just love Lebanese food, Arabic world and culture. That year in Beirut was such an eye opener to learn about the amazing and sophisticated history of the entire region which contributed so much to Humanity and the Western world. Greetings from Norway.
Good morning from Alberta - Canada I cook,,, an excellent recipe with all ingredients, so delicious Have a nice day.........stay safe ..............Tom
This reminds me a lot of an Afghan milk pudding called firni (similar to kheer but no rice). Most of the ingredients are the same except firni usually has cardamom and this uses semolina. I LOVE firni though so i know I'll love this. I'll give it a shot!
For the whipping cream in the description there is 2 tbps cornstarch but in the video it doesn't look like you used cornstarch. At which point should it be used?
After the whipping cream is completely whipped, add the cornstarch and whip until smooth. Some people find it is optional, but I like the thickness that it adds.
My favorite desert is called Lebanese nights, but here in Montréal, Canada it is a very different dessert. The use Ashta topped with fruits (Kiwi, Bananas, Strawberries, mangos and papaya) Pistachios and almonds on top and covered with Honey. I will definitely try the way you did it, Thank you and keep the good work.
One of my favorites , rich but refreshing . Madlouah is the name for it in Palestine n Jordan . The Lebanese like to usurp all Levantine culture.we make it no eggs and top it with whipped cream then sprinkled with walnuts or pistachios and honey. And sonetimes my mom put shredded coconut in the pudding , yum! Some serve it with sliced fruits on side like banana strawberry as well the whipped topping and nuts syrup etc
xCUBITUSx not hating , the problem is Lebanon likes to take claim dishes that have been made throughout the region for centuries , its marketing and uniformed youth who do not understand the history of this area but it needs to called out as it's unfair to the rest the region . Prior to the early 1930s this was area without borders and called Bilad as Sham (greater Syria )which are now called Lebanon Syria Palestine and Jordan and it also included southern turkey and northern Iraq so the region shares most of the same dishes with slight variations .As for the best food in the Middle East it really depends on the cook , not the country
Oh my God, hahahh their is kibbeh in every part of the middle east even Iraq and Turkey make different kinds of kibbeh. I ate kibbeh in an Armenian house in USA who immigrated from Armenia to USA. I mean those were not Armenian of Lebanon or Syria. And in Palestine old ladies in the village use to make kibbeh and called it kibebat. we should not forget Aleppo kibbah it's to die for " I am not from Aleppo by the way :) " . Arab food is delicious every where Iraq, Palestine, Syria, Lebanon, Morocco, Yemeni food also. I understand you are Lebanese and it's normal to love your country and your food but it's not healthy to deny other people's culture. Don't get me wrong I like Lebanese food too but it's not the one and only in the region.
Hi Blanche, thanks for this nice video. I found adding few pieces of mastic (mastika) and orange blossom water provide a beautiful taste and aroma to “Layali Lebnan”. I don’t normally add eggs to this kind of dessert, semolina does the magic! 😄
It's a little different than how I do it. I dont put eggs and instead of whipping cream i put ashta. Why do u put the eggs? Does it give it a different consistency?
U just beautiful I like ur video I’ve heard of it but never eaten it I’m Egyptian I will try it and see thanks again I was wondering where u r from god bless
Both rosewater and orange blossom should be added in small amounts when cooking, because they're really fragrant and should add a subtle note, not an in-your-face forward flavor. Rosewater tastes exactly how roses smell, if that makes sense. Orange blossom is stronger in my opinion and people use it to replace orange zest.
Would the vanilla essence overpower the fragrance of rose water? Or are you able to taste and smell both at the same time? And could we just skip the eggs entirely to avoid using vanilla?
Vanilla compliments rose flower, it does not overpower it. They blend harmonisouly flavorwise. I like the eggs because they add a custardy texture and rich flavor, but you can try without and see how you like it.
@@blanchetv so appreciative of your reply. I’d love to attend one of your cooking shows in person should you ever find yourself touring Toronto or Dubai. I’m getting more into cooking and baking now that I have a toddler.
@@azharay Those are two places that I would LOVE to visit. God willing if I get an opportunity to go to those wonderful cities I will announce it! Yes having a toddler changes everything, that is when I started cooking the most as well, those little ones love it! ;) Welcome to the channel!
Thank you - I’m excited to go through all your videos! My kids’ nanny is Lebanese and I hope to surprise her with this dish very soon. I’ll post a picture of it on my Instagram if I succeed!
The red jam is probably a few candied rose petals for color. They are called "Gulba", or in modern times, just "Gul" - a Turkish word. It is not a layer of rose petals jam.
I am following your channel and trying to prepare all your delicious recipes but how can I find semolina I am in Mexico. Is it has another name or substitute? Thanks for you and your lovely mom 🤗
Thanks so much Blanche. I dont know what farina is. Whoops 🙊 i found cous cous i think it could be possible to use it. I found rose water but not to eat how can I do it
@@harletk couscous is a grain so it won't work. Farina is that creamy wheat cereal they give to babies. I am sure Mexico has it, have seen it there when I visited.
For a diabetic I would use 1/4 instead of 1/2 cup sugar with the milk. Then instead of making a sugar syrup, use sugar free pancake syrup. These dishes were given to me as gifts many many years ago ;)
blanchetv Mash’Allah!! They were asking about the pans. They look like they are ceramic inside. Are they from overseas? Loved the recipe & your presentation. You can also use cool whip in place of the whipping cream if you wish. It not as rich, but still taste really good. I like it with either one. They’re just different.😊 Ramadan Kareem!!🌸
@@blanchetv thanks a lot have to make it tomorrow it looks devine!!! Will give u feed back soon abt it ,so thought to ask u abt the measurements.. Thanks 😊😊😊😊
Salam Made yr sweet today it turned out super hit thanks a lot. ❤❤ everyone loved it... I have few suggestions fr u if possible as while cooking got bit confused n few things but over comed it while testing Nd cooking 1- can u plz mention yr mesuremnts n grams Nd kilos too means n weight 2- can u plz do let us know the required timing of cooking fr each step..means if we cooking semolina till how long? Nd then eggs how long? Sugar syrup how long after each step? That will help those who r cooking first time Nd can't assume what's right consistency Nd how long shld thy cook. 3- I have added red syrup I has with me little on white part as u told thy use jam, so tried red syrup it was yummmm,thn added pistachio Nd sugar syrup.. 4- I shld suggest to add half cup semolina as 2/3 it got thick immediately Nd was hard to stir n ....😊😊 5- how much tbsp is lemon juice? Last thanks again fr yr super recpie... Can u plz teach baabousa but soft Nd yummy plz as tried many Nd thy came out flop fr me... I love Arabic Nd middle eastern sweets...will be waiting fr baabousa the yummy one ..thanks ❤❤❤❤
I'm making the Lebanese Nights now. I just put the custard in the fridge actually. Is it supposed to have a sort of gritty tecture? I used 3/4 of a cup of semolina
The texture is a little more gritty than a standard pudding, almost like ricotta cheese. It's important to use fine semolina instead of the larger grained semolina.
Aha! Funny you mention that as I will be making something similar in August, sort of like an ice cream pie. I also made something similar with laban, like a cheesecake if you want to try it: ua-cam.com/video/fN5A6Fxz_jY/v-deo.html
Made it and absolutely loved it! My next one which I’ll make very soon will have the whipped cream mixed with ricotta. Thanks for sharing and keep up the good work sexy momma 😘
@@blanchetv Alright! That helped! Tried this recipe with the help of your video for the first time! Tbh it actually tasted good! Keep posting such similar sweet stuff❤
Yes you can! Add maybe a tablespoon more of cornstarch to a little milk before adding into the rest of the milk to give it a pudding like consistency without the egg.
There are a so many variations for this recipe so do what you like best. I found that the eggs add a custardy texture and rich flavor. My aunt used to make it this way and it was divine.
viivii destroyer sorry to let you down but I think you need to explore your history books and see why half of the food you claim to be Turkish isn’t actually Turkish. The Ottomans brought those dishes from the countries they occupied and invaded, as their food was similar to the food eaten in Mongolia or Central Asia. So baklava isn’t Turkish. The Turks aren’t originally from the Mediterranean world, you surely know that they are from Central Asia. They were brought as mercenaries by the caliph of Baghdad to be soldiers and defend the Arab empire which extended to Western China and India and ruled the Southern Mediterranean ( Spain, Portugal, Sicily, Malta and half of Africa, including North Africa). The Turks eventually took over their masters ( the Arabs) because the main Arab caliphates ( The Omeyas,, Fatimids, and Abbassids) were not United. That’s how the Ottomans came about.. it’s a very short synopsis but it gives you a better idea of what is Turkish and what isn’t. I’m not taking side as I’m not an Arab, but I happen to be a Norwegian who is majoring in history and linguistics ( Arabic is one of the languages I’m specializing in ) I’ve travelled and lived in Lebanon, Jordan, Egypt, Morocco,Turkey, Greece, Spain, Italy, Malta ... without mentioning Asia..
My brand new COOKBOOK, “Feast in the Middle East,” is now available internationally! This book contains both classical as well as modern Middle Eastern recipes, including the dishes you see here on this channel. This over 200 page hardcover book contains meticulous cooking instructions, gorgeous photos, family stories, and historical information on each dish. For ordering information, click HERE: secure.mybookorders.com/Orderpage/2189
Ahh enfin une personne qui appelle ce dessert Layali Lubnan ! Ohh ma had yafhamni fi fransa lama bahki 3ala Layali lubnaan! Thanks
I tried this succulent desert in Lebanon when I was there for the first time about ten years ago for my Erasmus year ( An European University Exchange Program). I just love Lebanese food, Arabic world and culture. That year in Beirut was such an eye opener to learn about the amazing and sophisticated history of the entire region which contributed so much to Humanity and the Western world. Greetings from Norway.
So glad you got to try this in Lebanon--if you love this food and culture you are in the right place! Welcome to the channel =)
I absolutely love this dessert
It's so simple but delicious
Indeed! ;)
yes u r right
Good morning from Alberta - Canada
I cook,,, an excellent recipe with all ingredients, so delicious
Have a nice day.........stay safe ..............Tom
I got so happy for this recipe I just start liking everybody's comment pretty much thank you for sharing
Aww thanks Andy! ;)
Blanche you should go on Food Network Star, I swear you will do great. I love your blog, you make Arabic cuisine look very simple, easy and delicious
I meant video tutorials not blog 🙊
Thank you dear!
Absolutely beautiful. Big thumbs up. 🇱🇧🇦🇺🇺🇸
This reminds me a lot of an Afghan milk pudding called firni (similar to kheer but no rice). Most of the ingredients are the same except firni usually has cardamom and this uses semolina. I LOVE firni though so i know I'll love this. I'll give it a shot!
Cool hope you like it! Thanks for the tip on firni, I want to try it now and check it out ;) (And of course quality control is a must LOL)
Yummm!!! Seriously? So easy and beautiful. Can't wait to try this!!
This food is so beautiful.😍😘😄
Thank you for bonding the cultures together. Love your presentation.
You are amazing! I love your recipes,so simple to follow . Thank you!
You are very welcome and enjoy! =)
For the whipping cream in the description there is 2 tbps cornstarch but in the video it doesn't look like you used cornstarch. At which point should it be used?
After the whipping cream is completely whipped, add the cornstarch and whip until smooth. Some people find it is optional, but I like the thickness that it adds.
@@blanchetv thanks!
It looks very delicious
ça à l'air délicieux! it must be delicious; i must try it. Thank for sharing this recip
Merci for watching! ;)
blanchetv avec plaisir , with pleasure 😉
I enjoyed the video! Keep it up!
Thanks for the super simple instructions!! Can't wait to make it for the family...I ❤u
Hope you enjoy it!
This looks so good gonna make it n let you know how it turns out
Looks wonderful Blanche!....I bet this dessert went fast!
Yeah I ate most of it LOL! Have a great 4th of July holiday dear!
😍😍oooh my fav ingredients rosewater, pistachios and semolina. The first layer milk, semolina and sugar is actually an Indian pudding called Phirni 👌
My favorite desert is called Lebanese nights, but here in Montréal, Canada it is a very different dessert. The use Ashta topped with fruits (Kiwi, Bananas, Strawberries, mangos and papaya) Pistachios and almonds on top and covered with Honey.
I will definitely try the way you did it, Thank you and keep the good work.
Thank you--glad to see they make something like this in Canada too ;)
Sahteen Blanche !
In Beirut they make this with ashta. I never found ashta outside of Lebanon. Thank you for shearing this recipe , i will definitely make it
Hope you like it! ;)
One of my favorites , rich but refreshing . Madlouah is the name for it in Palestine n Jordan . The Lebanese like to usurp all Levantine culture.we make it no eggs and top it with whipped cream then sprinkled with walnuts or pistachios and honey. And sonetimes my mom put shredded coconut in the pudding , yum! Some serve it with sliced fruits on side like banana strawberry as well the whipped topping and nuts syrup etc
Thank you for the Palestinian name for this!
Nathan Farias lebanese don't need to usurp anything you hater ! They simply have the best food in the middle east and everyone know that.
xCUBITUSx not hating , the problem is Lebanon likes to take claim dishes that have been made throughout the region for centuries , its marketing and uniformed youth who do not understand the history of this area but it needs to called out as it's unfair to the rest the region . Prior to the early 1930s this was area without borders and called Bilad as Sham (greater Syria )which are now called Lebanon Syria Palestine and Jordan and it also included southern turkey and northern Iraq so the region shares most of the same dishes with slight variations .As for the best food in the Middle East it really depends on the cook , not the country
Oh my God, hahahh their is kibbeh in every part of the middle east even Iraq and Turkey make different kinds of kibbeh. I ate kibbeh in an Armenian house in USA who immigrated from Armenia to USA. I mean those were not Armenian of Lebanon or Syria. And in Palestine old ladies in the village use to make kibbeh and called it kibebat. we should not forget Aleppo kibbah it's to die for " I am not from Aleppo by the way :) " . Arab food is delicious every where Iraq, Palestine, Syria, Lebanon, Morocco, Yemeni food also. I understand you are Lebanese and it's normal to love your country and your food but it's not healthy to deny other people's culture. Don't get me wrong I like Lebanese food too but it's not the one and only in the region.
Where did they give it this name ?! ! my grand ma used to make it long long time ago -It is simply semolina pudding.
In Love your recipe, such an easy dessert. But i was not a fun of eggs so I added vanilla only and ny husband loved it during our Iftar. Thank you.
So glad to hear that it worked without the eggs! Ramadan Kareem!
Hi Blanch! It looks really yummy! Definitely I'll try to make it. Cheers!
Sorry Blanche!
Hi Blanche, thanks for this nice video. I found adding few pieces of mastic (mastika) and orange blossom water provide a beautiful taste and aroma to “Layali Lebnan”. I don’t normally add eggs to this kind of dessert, semolina does the magic! 😄
Thanks for your feedback, I love the mastika and orange blossom additions!
Yammy recipe ilove it
I love this dessert too! You are wonderful!
Thanks for your support Claudine!
Delicious 😋 stay blessed
Thanks for sharing. I love your channel
Thank you!
It's a little different than how I do it. I dont put eggs and instead of whipping cream i put ashta. Why do u put the eggs? Does it give it a different consistency?
I like to add eggs because it gives it a bit more of a custard like consistency. Although there are many recipes that go without it too. =)
You are so pretty MASHA ALLAH AND YOUR WAY OF TALKING IS JUST OWSM ....
Please I need your help
Very good i am from america
U just beautiful I like ur video I’ve heard of it but never eaten it I’m Egyptian I will try it and see thanks again I was wondering where u r from god bless
Shukran! Ana min Falastin. God bless!
@@blanchetv kill wanna we entry tyeba habeebt alby I don’t know how to right in Arabic forgive I love u in Arabic and English god bless you
@@ruthmarcos5950 God bless you too!
Also what’s the preferred essence between rose water and orange blossom?
Both rosewater and orange blossom should be added in small amounts when cooking, because they're really fragrant and should add a subtle note, not an in-your-face forward flavor. Rosewater tastes exactly how roses smell, if that makes sense. Orange blossom is stronger in my opinion and people use it to replace orange zest.
Would the vanilla essence overpower the fragrance of rose water? Or are you able to taste and smell both at the same time? And could we just skip the eggs entirely to avoid using vanilla?
Vanilla compliments rose flower, it does not overpower it. They blend harmonisouly flavorwise. I like the eggs because they add a custardy texture and rich flavor, but you can try without and see how you like it.
@@blanchetv so appreciative of your reply. I’d love to attend one of your cooking shows in person should you ever find yourself touring Toronto or Dubai. I’m getting more into cooking and baking now that I have a toddler.
@@azharay Those are two places that I would LOVE to visit. God willing if I get an opportunity to go to those wonderful cities I will announce it! Yes having a toddler changes everything, that is when I started cooking the most as well, those little ones love it! ;) Welcome to the channel!
Thank you - I’m excited to go through all your videos! My kids’ nanny is Lebanese and I hope to surprise her with this dish very soon. I’ll post a picture of it on my Instagram if I succeed!
@@azharay Oh she will love it, I can repost it and give you credit on my Facebook page if you like--good luck!
Can you specify if using fine semolina or another in all your recipes please?
I use fine semolina for pretty much all the recipes that require it except namoura
The red jam is probably a few candied rose petals for color. They are called "Gulba", or in modern times, just "Gul" - a Turkish word. It is not a layer of rose petals jam.
If im not mistaken, the original recipe users Mastika rather than eggs... nontheless, great recipe! Thank YOU!!!!
Yes there are many variations. I like the eggs in this recipe because it gives it a custard like flavor and texture, hope you like it!
I am following your channel and trying to prepare all your delicious recipes but how can I find semolina I am in Mexico. Is it has another name or substitute? Thanks for you and your lovely mom 🤗
If you don't have semolina, you can try farina, which is like Cream of Wheat. Hope you enjoy the recipe and thanks for joining our channel!
Thanks so much Blanche. I dont know what farina is. Whoops 🙊 i found cous cous i think it could be possible to use it. I found rose water but not to eat how can I do it
@@harletk couscous is a grain so it won't work. Farina is that creamy wheat cereal they give to babies. I am sure Mexico has it, have seen it there when I visited.
what kind of pans are you using i like them thanks for recepie if yor diabetic how do you proceed?
For a diabetic I would use 1/4 instead of 1/2 cup sugar with the milk. Then instead of making a sugar syrup, use sugar free pancake syrup. These dishes were given to me as gifts many many years ago ;)
blanchetv Mash’Allah!! They were asking about the pans. They look like they are ceramic inside. Are they from overseas? Loved the recipe & your presentation. You can also use cool whip in place of the whipping cream if you wish. It not as rich, but still taste really good. I like it with either one. They’re just different.😊 Ramadan Kareem!!🌸
Can you put this custard in a pie crust?
Yes you can!
Hi, r u taking cups measurements which we use n baking?
Yes same cup measurements.
@@blanchetv thanks a lot have to make it tomorrow it looks devine!!! Will give u feed back soon abt it ,so thought to ask u abt the measurements.. Thanks 😊😊😊😊
Salam
Made yr sweet today it turned out super hit thanks a lot. ❤❤ everyone loved it...
I have few suggestions fr u if possible as while cooking got bit confused n few things but over comed it while testing Nd cooking
1- can u plz mention yr mesuremnts n grams Nd kilos too means n weight
2- can u plz do let us know the required timing of cooking fr each step..means if we cooking semolina till how long? Nd then eggs how long? Sugar syrup how long after each step? That will help those who r cooking first time Nd can't assume what's right consistency Nd how long shld thy cook.
3- I have added red syrup I has with me little on white part as u told thy use jam, so tried red syrup it was yummmm,thn added pistachio Nd sugar syrup..
4- I shld suggest to add half cup semolina as 2/3 it got thick immediately Nd was hard to stir n ....😊😊
5- how much tbsp is lemon juice?
Last thanks again fr yr super recpie... Can u plz teach baabousa but soft Nd yummy plz as tried many Nd thy came out flop fr me...
I love Arabic Nd middle eastern sweets...will be waiting fr baabousa the yummy one ..thanks ❤❤❤❤
@@aliakhan4824 Glad you enjoyed the dessert and thanks for your feedback--here is my recipe for Basbousa: ua-cam.com/video/NhDd9qBuB9o/v-deo.html
Thanks a lot ;) InsahAllah will try soon ...
What is the corn starch used for? It's in the ingredient list but I didn't notice it in the video.
To thicken the milk so it becomes like a pudding consistency
Looks delicious!
Would you be able to do a series on desserts and other things with rosewater?
How does baklava sound? That one is coming up ;)
blanchetv Sounds great, I love Baklava!
I'm making the Lebanese Nights now. I just put the custard in the fridge actually. Is it supposed to have a sort of gritty tecture? I used 3/4 of a cup of semolina
The texture is a little more gritty than a standard pudding, almost like ricotta cheese. It's important to use fine semolina instead of the larger grained semolina.
blanchetv Thanks. It turned out really good
Very nice 👍🏻
Do you make the ballooza/blouse cake it is cookie crumb base a white custardy layer and then jello on top
Never heard of it! Sounds interesting, what country do they make it?
Aha! Funny you mention that as I will be making something similar in August, sort of like an ice cream pie. I also made something similar with laban, like a cheesecake if you want to try it: ua-cam.com/video/fN5A6Fxz_jY/v-deo.html
Made it and absolutely loved it! My next one which I’ll make very soon will have the whipped cream mixed with ricotta. Thanks for sharing and keep up the good work sexy momma 😘
Os it okay if I refrigerate with the whipped cream after the pudding is set?
Yes you can :)
@@blanchetv so wouldn't it melt?
@@richie6388 Not in the refrigerator. To be safe you can store the whipped cream seperately, then spread on top right before serving.
@@blanchetv Alright! That helped! Tried this recipe with the help of your video for the first time! Tbh it actually tasted good! Keep posting such similar sweet stuff❤
Is this normal rose water?
Yes rose water you can buy from supermarkets or middle eastern markets.
Tasty.Thankyou
good luck
If you dont want to add eggs can you still make it
Yes you can! Add maybe a tablespoon more of cornstarch to a little milk before adding into the rest of the milk to give it a pudding like consistency without the egg.
@@blanchetv ok thank you so much
glorious :)
Quality control hahah
but you make in day ?
simply this is look like south asian
"semolina Kheer"
Cornstarch in the topping?
elizabeth lazar tiny bit so it stays as a nice layer and doesn’t melt. You can do without if you want. You can’t taste it.
Traditional this dessert has no eggs, top with ashta and whip cream, pistachios and rose petals jam.
Thank you for sharing. U r so beautiful 😊. U r fan from Texas. ❤️
Sonia
Egg?
Yes, gives it a custard like consistency.
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Sorry never seen this recipe with eggs. You can definitely leave eggs out!
There are a so many variations for this recipe so do what you like best. I found that the eggs add a custardy texture and rich flavor. My aunt used to make it this way and it was divine.
baklava isnt lebanese, its turkish from the otoman era
This is not baklava, it is custard.
viivii destroyer sorry to let you down but I think you need to explore your history books and see why half of the food you claim to be Turkish isn’t actually Turkish. The Ottomans brought those dishes from the countries they occupied and invaded, as their food was similar to the food eaten in Mongolia or Central Asia. So baklava isn’t Turkish. The Turks aren’t originally from the Mediterranean world, you surely know that they are from Central Asia. They were brought as mercenaries by the caliph of Baghdad to be soldiers and defend the Arab empire which extended to Western China and India and ruled the Southern Mediterranean ( Spain, Portugal, Sicily, Malta and half of Africa, including North Africa). The Turks eventually took over their masters ( the Arabs) because the main Arab caliphates ( The Omeyas,, Fatimids, and Abbassids) were not United. That’s how the Ottomans came about.. it’s a very short synopsis but it gives you a better idea of what is Turkish and what isn’t. I’m not taking side as I’m not an Arab, but I happen to be a Norwegian who is majoring in history and linguistics ( Arabic is one of the languages I’m specializing in ) I’ve travelled and lived in Lebanon, Jordan, Egypt, Morocco,Turkey, Greece, Spain, Italy, Malta ... without mentioning Asia..
Beautifull Healthy
Its qashta!
Por favor hable mas despacio o escribir en la pantalla gracias y muchas bendiciones🙏🏼🇦🇷
Recipe in description box under the video, also try watching at speed x0.75. Hope that helps 🙏
We call it Beirut Nights ahaha
That looks like more than four cups
If there only was a Sugar and Fat Free version
I know right? lol
I so sad I can't taste it now.
Dua
صَحتين
Eggs?
Yes it gives it a custard texture and flavor, trust me on this one =)