Sarouj Hytalya
Syrian Hytalya from Saraqib is made with whole milk, cream, starch, mastic, and sugar. It is cooked over the heat while stirring until thickened, then cooled and topped with ice-cold water to create its characteristic wrinkled surface. To serve, it is cut and served with Arabic ice cream and a talhiya topping of milk, sugar, and orange blossom water, then garnished with Aleppo pistachios.
A famous Syrian sweet called hytalya from Saraqib.
Like a milk pudding or set cream dessert.
Ingredients
- 3 liters whole milk
- 600 ml heavy cream
- 15 tablespoons starch
- a little sugar
- ice-cold water ice-cold water
- Arabic ice cream Arabic ice cream
- a pinch pistachios
Instructions
- In a pot over the heat, combine the whole milk and heavy cream.
- In the same pot over the heat, add the starch and stir the mixture well until dissolved and smooth.
- In the same pot over the heat, add Greek mastic with a little sugar, and stir until the flavor dissolves and its aroma emerges.
- In the same pot over high heat, continue stirring until the mixture boils, thickens, and reaches the consistency of hytalya.
- In the same pot after cooking is complete, leave the hytalya to cool at room temperature.
- In the same pot or bowl, add ice-cold water over the surface while it cools, until the characteristic wrinkled surface forms.
- In a separate bowl, prepare the talhiya topping with 1 liter of milk, 3 tablespoons of sugar, and 2 drops of orange blossom water extract.
- In the refrigerator, leave the talhiya topping until chilled.
- On a serving plate, cut the chilled hytalya into cubes or suitable pieces.
- On a serving plate, arrange the Arabic ice cream with the cut hytalya.
- On a serving plate, pour the chilled talhiya topping over the hytalya and ice cream.
- On a serving plate, garnish the top with a pinch of Aleppo pistachios.