The raib is a must in the “mahelabate” in Morocco, it is consumed for the snack, but especially during the month of Ramadan for sehour. Today, I’m sharing with you the recipe for homemade raib! Little trick, you can have the texture you want, 8h in the oven off for a creamy raib, and 12 for a firm raib!
750 mililiters (3 cups) milk
170 grams (2/3 cup) vanilla yogurt
50 grams (1/4 cup) white granulated sugar
Zest of one orange
2 tablespoons orange blossom water
1- In a saucepan over medium heat, pour 500 mililiters (2 cups) of milk and add the orange zest.Bring the milk to a boiling point, then remove from heat.
2- In a large bowl, place yoghurt, sugar, the remaining 250 mililiters (1 cup) of milk, and orange blossom water. Mix well.
3- Strain the warm milk, add it to the yogurt mix, and mix everything.
4- In a ramekin or yoghurt glasses, pour the mixture.
5. Heat your oven at 200°C / 390°F, then turn it off.
6- Place the ramekins in the oven and let it set for 8 until 15 hours. 8-9 hours for a smooth raib and 15 hours for a denser and firm raib.
7- After resting, place in the refrigerator for 2-4 hours to let the raib cool down. Serve cold, plain, with fresh fruits, or a fruit coulis.