Muhallebi

A silky chilled milk pudding set with rice flour and perfumed with rose water, garnished with crushed pistachios.

Ingredients

• 700g lamb shoulder
• 2 cups bulgur wheat
• 1 tbsp sliced scallions
• a pinch of ground sumac
• 2 tbsp unsalted butter
• 200g red onions
• a handful of fresh dill, chopped
• toasted pine nuts, for serving

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the pide bread and ground cumin until evenly combined.

3. 3

   In a separate bowl, blend the lemon wedges with the beef stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 15 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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