I Tasted It. I Loved It. I Recreated It!
Last Sunday, my hubby and I finally got to visit B Laban at the Waterfront and taste some of the desserts we had been hearing so much about.
It was such a simple little outing, but somehow, these are the moments I cherish the most — discovering a new place, trying something different, sharing a dessert and simply enjoying a little time together. 🤍
And then came Salankatia… 💚
One spoonful and I knew immediately…
I wanted to recreate this at home! 😍
I loved everything about it — the soft cake, creamy custard, fluffy cream, rich pistachio and that beautiful golden crunch of kunafa coming together in one indulgent dessert.
So, as I usually do when something delicious inspires me, I brought that inspiration back to my kitchen and created my own Azee’s Kitchen version.
Not the original B Laban recipe, of course — just my simple homemade interpretation inspired by what I tasted and loved.
And honestly, this is one of the things I love most about cooking.
You taste something.
You get inspired.
You bring the idea home.
And you create your own little version with love. ❤️
🌿 My Easy Homemade Salankatia
For the cake layer, use a soft vanilla sponge, homemade or store-bought. Cut it into small pieces and lightly moisten it with a simple sugar syrup.
For the creamy custard, cook milk, sugar and custard powder together until smooth and thick. Add a little vanilla and cream for extra richness, then allow it to cool completely.
Next comes a beautiful layer of lightly whipped cream — soft, fluffy and not overly sweet.
Then the star of the show… 💚
Pistachio Cream
Blend roasted pistachios with a little condensed milk, cream and vanilla until smooth and luscious.
And finally, that irresistible kunafa crunch!
Finely chop the kunafa and toast it gently in butter until golden and crisp. Add just a little sugar towards the end and let it cool completely.
🥄 Now let’s put it all together…
Cake.
Custard.
Whipped cream.
Pistachio cream.
Crunchy kunafa.
Repeat the layers if you wish, and finish with a generous drizzle of pistachio cream, golden kunafa and chopped pistachios.
Refrigerate for 2–3 hours before serving.
And when you finally take that first spoonful, make sure you get a little bit of every layer. 😍
Soft cake…
silky custard…
fluffy cream…
rich pistachio…
and that gorgeous kunafa crunch.
Creamy. Nutty. Crunchy. Absolutely delicious! 💚
Four months into a new chapter, a simple Sunday outing gave me not just a delicious dessert to enjoy, but a little inspiration to bring back into my own kitchen.
And that, to me, is the joy of food.
A taste can become an idea.
An idea can become a recipe.
And a recipe made with love can become a memory. ❤️
Alhamdulillah for the little joys, simple outings, new experiences and the beautiful moments that slowly become part of our story. 🤲🏻
Azee’s Kitchen
Homemade with Love. Shared with Joy. 🌿
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