Delicious and Creamy Mouhalabieh: A Traditional Lebanese Dessert

Ingredients

  • 4 cups of milk
  • 5 tablespoons of cornstarch
  • 3/4 cup of sugar
  • 1 teaspoon of rose water
  • 1 teaspoon of orange blossom water
  • 1/2 cup of water
  • 1/4 cup of whole almonds
  • 1/4 cup of pistachios
  • 1 tablespoon of coconut flakes

Steps and instructions

  1. In a bowl, mix the cornstarch with 1 cup of milk until it is completely dissolved and set it aside.
  2. Combine the remaining 3 cups of milk and sugar in a pot, then heat it over medium heat until the sugar is fully dissolved.
  3. Add the cornstarch mixture to the pot and continue to heat the mixture, stirring continuously to prevent it from sticking to the bottom.
  4. When the mixture starts to thicken, reduce the heat to low and continue stirring for another 5-7 minutes until it reaches a pudding-like consistency.
  5. Remove the pot from the heat and stir in the rose water and orange blossom water.
  6. Pour the mixture into serving bowls or molds and let them cool at room temperature.
  7. Once cooled, put the bowls in the refrigerator for at least 2 hours to let the mouhalabieh set.
  8. Before serving, garnish each bowl with almonds, pistachios, and coconut flakes.

Tools for making

  • Bowl - Used to mix the cornstarch with milk.
  • Pot - Used to heat and cook the milk mixture.
  • Whisk - Used to stir and dissolve the cornstarch in milk.
  • Serving bowls or molds - Used to pour and cool the mouhalabieh.

Recipe variations

  • Replace the rose water and orange blossom water with vanilla extract for a different flavor.
  • Add a pinch of ground cardamom or cinnamon to the milk mixture for a hint of spice.
  • Top the mouhalabieh with crushed pistachios and drizzle it with honey for added sweetness.
  • For a creamier texture, you can substitute some of the milk with heavy cream.
  • Instead of almonds and pistachios, try topping the mouhalabieh with chopped walnuts or hazelnuts.
  • To make it vegan, use almond milk or coconut milk instead of dairy milk.
  • For a gluten-free version, replace the cornstarch with arrowroot powder or tapioca starch.

Recipe overview

Mouhalabieh is a delightful Middle Eastern dessert that's akin to a creamy, lightly sweetened pudding. This delicacy combines the comforting texture of custard with the delicate fragrances of rose and orange blossom water. Topped off with crunchy almonds, pistachios, and coconut flakes, it's the perfect balance of textures and flavors. This recipe is simple to make and requires only a few basic ingredients. Once you've made it, you'll need to let it chill for a couple of hours to achieve the desired consistency. Whether you're new to Middle Eastern cuisine or a seasoned pro, this Mouhalabieh recipe is sure to impress!

Common questions

  1. Can I use a different type of milk?
    Yes, you can use any type of milk you prefer, such as almond milk or soy milk. However, keep in mind that it may slightly alter the taste and consistency of the mouhalabieh.
  2. Can I substitute the cornstarch with another thickening agent?
    Yes, if you don't have cornstarch, you can use equal amounts of tapioca starch or arrowroot powder as a substitute.
  3. Can I omit the rose water and orange blossom water?
    Yes, if you don't have these ingredients on hand, you can omit them. However, they add a delightful floral aroma to the mouhalabieh.
  4. Can I use different types of nuts for garnish?
    Absolutely! You can use any nuts you prefer or have available. Some popular alternatives include walnuts, cashews, or hazelnuts.
  5. How long does it take for the mouhalabieh to set in the refrigerator?
    It typically takes around 2 hours for the mouhalabieh to fully set in the refrigerator. However, for the best results, you can leave it longer to ensure a firmer texture.

Serving dishes and utensils

Origin stories

Mouhalabieh, also known as Lebanese Milk Pudding, is a traditional dessert beloved across Lebanon and the Levant. It is said to have been introduced to the region during the medieval era, brought over by Persian cooks who served under the Abbasid caliphs. Delicate and perfumed with rose and orange blossom waters, Mouhalabieh is a testament to Lebanese love for subtle flavors and light, refreshing desserts. An interesting thing about this beloved dessert is how it's enjoyed across all seasons. It's as likely to be found in the heat of summer, served cold to offer a refreshing reprieve, as it is in winter, providing a comforting sweetness against the chill. Its versatility and the joy it brings to the Lebanese table make Mouhalabieh a timeless favorite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.