You will need to begin this recipe the night before
1 cup rolled oats
1 tbsp semolina
1/3 cup pistachio nuts, processed to resemble fine breadcrumbs
1 tbsp brown sugar
Pinch sea salt
1 tsp rosewater
1/2 cup milk
To serve: milk, roughly chopped pistachios, Persian rosewater fairy floss, finely diced rosewater Turkish Delight, freeze dried raspberries and strawberries.
260g caster sugar
90g butter, cubed
125ml thickened cream
½ tsp sea sal
1 cup natural yoghurt
1 tsp ground cinnamon
1 tbsp caster sugar
1 tsp vanilla bean paste
The night before, combine all ingredients for cinnamon labne in a bowl, mix well. Line a sieve with a muslin cloth (or a clean Chux) and spoon yoghurt mixture into the cloth, tie with a string to secure and place into the fridge overnight. In the morning discard the liquid.
To make tahini caramel, add sugar to a medium, heavy-based saucepan. Stir constantly until sugar has completely dissolved then remove from heat, whisk in butter (be careful as it will spit) then pour in thickened cream in a slow, steady stream, whisking constantly. Whisk in tahini and salt.
To make porridge, combine oats, semolina, pistachio crumbs, brown sugar and salt in a large, microwave safe container with 1L water. Microwave on high for 10 mins, then for a further 15 mins on low-medium heat. Whisk in milk and rosewater.
Divide porridge between bowls. Drizzle with tahini caramel. Sprinkle pistachios, Turkish Delight, crushed dried berries. Top with a generous amount of fairy floss and a dollop of cinnamon labne.