Malzemeler
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1 cup milk
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2 level tablespoons whole wheat flour
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2 teaspoons vanilla
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1 heaping tablespoon labneh
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1 tablespoon honey
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6 unsalted rusk toasts (Etimek)
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1 tablespoon brewed or instant coffee
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1 teaspoon cocoa powder
Tarifler
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First, place the milk and flour in a saucepan and cook until it reaches a pudding-like consistency.
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Once thickened, allow the mixture to cool slightly.
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Add honey, labneh, and vanilla to the mixture and stir well.
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Prepare the coffee (either brewed or instant) and let it cool.
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Moisten the Etimek toasts by spooning the coffee over them.
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Start layering: place one Etimek toast, spread the custard mixture on top, then add another toast, more custard, and sprinkle with cocoa powder. Repeat to make 3 portions.
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You can assemble it in individual glasses or a single serving dish as desired.
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Chill in the refrigerator for about an hour before serving.
