After 5 minutes remove lid and run a fork through the ptitim to separate it. Replace the lid and repeat the forking process after another 10 minutes.
This will ensure clump-free p’titim. Set aside to cool completely.

Put the remaining butter into a medium-sized pan, then add the sugar. Stir for a minute, until the sugar dissolves.

Add the ptitim and stir on medium-low heat until fully coated.

Stir in the cream and labaneh, together with the sumac.

Keep on cooking and stirring until it thickens and has a rice pudding consistency.

To make sweet labaneh: mix 2 heaped tablespoon of labaneh with 1-2 tsp icing sugar, and a pinch more of sumac. (Yes, we know but trust us on this one — you’ll thank us.

Serve with a heaped spoon of that sweet labaneh.