Pistachios, mastic, orange-blossom water. If you love these flavours as much as I do, this is the summeriest of all desserts. Lebanese “mahallepi” as we call it in Cyprus, is a luscious, aromatic, eggless cream, usually served in individual portions with a light syrup. This recipe however has a hidden base of a syrup soaked pistachio sponge. Continue reading →