Haytaliyeh is a creamy solid milk pudding served cold flavoured with orange blossom water and rosewater.
Haytaliyeh is a solid creamy milk pudding from Tripoli, Lebanon, however some claim it to be from Aleppo and that too would make sense (I have Syrian in my blood line too) so my ancestors and those who migrated to Lebanon could've brought it with them.
But I am no expert on the origin, all I know is - thank you Mum for another great recipe you made us as children.
Haytaliyeh is pronounced as hay-ta-lee-yeh. And is very similar to muhalabieh except that it is normally served cold and is a jelly-solid rather than a runny pudding.
Haytaliyeh is generally served with ater (simple syrup) and mastic booza (Lebanese ice cream) but a good quality vanilla ice cream is equally as good.
Now I am trying to be good and reduce my sugar intake, so I am eating it with banana (nice-cream would be fabulous too) and maple syrup.
Some people love to enjoy haytaliyeh for breakfast, another breakfast recipe to look at is quinoa porridge. It's a nourishing bowl of yum.
Lebanon boasts a great many milky puddings or just milky desserts. I have also shared these two recipes - Lebanese rice pudding (Riz Bi Haleeb) or Muhallabiwhich is a milky dessert. This recipe has a lovely floral flavour.
- 1 litre Almond milk
- 240 g Raw Sugar
- 100 g Cornstarch
- 1 tbsp Rose water*
- 1 tbsp Orange blossom water
- 100 ml Cold water
Dissolve cornflour in cold water by whisking, set aside
In a pot over medium heat, add in almond milk, dissolved cornstarch, raw sugar, rose water, orange blossom water and continuously whisk without stopping. Whisk until thick and gloopy avoiding lumps
Pour milk pudding into desired glass baking tray
Allow to completely cool down at room temperature
Once cooled, cover with glad wrap and place in the refrigerator until solid
Cut up into desire cubed sizes and serve with desired toppings.
Putting cornflour into cold water and dissolving it will ensure there are no clumps. Whisk it thoroughly using only enough water to dissolve the cornstarch
I did make a version of vegan haytaliyeh using oat milk, the taste was great but the colouring was gray. If you decide to use your preferred plant milk, be aware the colour will vary.
Serving it; as mentioned earlier you can serve it with ice-cream, fruit, nuts and a drizzle of ater (simple syrup) or maple syrup. Generally you can cut it into the desired sized cubes and put it in a bowl (I used a flat plate to illustrate how it should look)
Use your desired glass tray, a square/rectangular one is easier (yes I used a round one) to cool haytaliyeh in (a glass tray makes it easier to cut up with a knife and a spatula to pull out the squares)
Allow haytaliyeh to full cool down at room temperature before covering and placing in the fridge
Allow it to fully firm up in the fridge, it should be firm enough to cut up into cubes
Depending on your sweet tooth, you can add more or less sugar. Traditionally white sugar is used, but raw sugar is fine (the colour is slightly darker).
Continuous stirring the haytaliyeh milk pudding contents is a must, otherwise the cornstarch will clump up and stick to the bottom of the pot (even though we dissolved the cornflour prior to heating up) This will take 15 minutes, give or take.
Here are some of my other favourite vegan Lebanese desserts;
- Baklawa (Lebanese Baklava) a light golden flaky pastry filled with nuts
- Sfouf Lebanese turmeric semolina cake - a stunner of a cake, bright and golden, perfect for with coffee & tea.
- Vegan Meringue with rose water - whilst meringue isn't Lebanese, these definitely taste like Lebanon with the wonderful flavour of rose water
For a sweet snack that isn't Lebanese, try these Australian ANZAC Biscuits Vegan and Gluten Free, they are crunchy and perfectly pair with a hot cuppa.
Vegan Lebanese Milk Pudding - Haytaliyeh
- Dissolve cornflour in cold water by whisking, set aside
- In a pot over medium heat, add in almond milk, dissolved cornstarch, raw sugar, rose water, orange blossom water and continuously whisk without stopping. Whisk until thick and gloopy avoiding lumps
- Pour into desired glass baking tray
- Allow to completely cool down at room temperature
- Once cooled, cover with glad wrap and place in the refridgerator until solid
- Cut up into desire cubed sizes and serve with desired toppings.