Muhalabieh

Muhalabieh: A Fragrant Milk Pudding with Mastic

How many times have you wished to indulge in a dessert that combines elegance and unique flavors? Muhalabieh, a delicate and fragrant milk pudding, is exactly what you need! With deep roots in the culinary culture of various regions, this recipe will bring a touch of magic to every spoonful. Below, I will guide you step by step on how to prepare this creamy, flavorful dessert.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 6-8

Ingredients:
- 1 liter of milk
- 2 tablespoons cornstarch
- 2 tablespoons rice flour
- 4 tablespoons sugar (or to taste)
- 1 teaspoon mastic granules
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
- Ground nuts or cinnamon for decoration (optional)
- Pistachios for decoration (optional)

A Brief History of Muhalabieh
Muhalabieh, also known as mouhalabieh, mahalabiya, or mahalabia, is a traditional dessert with a rich history. Popular in Arab regions, this pudding has been served over time as a symbol of hospitality and festive dining. Its delicate mastic aroma, combined with the floral notes of rose water and orange blossom water, makes Muhalabieh an irresistible dessert, perfect for special occasions as well as personal indulgence moments.

Ingredient Details
- Milk: It is important to use fresh, whole milk to achieve a creamy texture. You can also use plant-based milk, but the result will vary.
- Mastic: This is a resin from the mastic tree, with a unique taste that is slightly bitter at first but becomes sweet as you chew. It is a traditional ingredient used in many Middle Eastern dishes.
- Rose water and orange blossom water: These flavors are essential to give the pudding an authentic taste. If you don’t have them on hand, you can omit them, but I recommend using them for a true result.

Step-by-Step Instructions

1. Preparing the ingredients: Start by measuring all the ingredients. This will help you stay organized and not forget anything. Grind the mastic granules in a mortar until you obtain a fine powder.

2. Heating the milk: In a medium saucepan, add 900 ml of milk along with the sugar. Place the saucepan over medium heat and stir constantly until the sugar is completely dissolved. Do not let the milk boil, just heat it up.

3. Mixing the flour: In a separate bowl, combine the remaining milk (100 ml) with the cornstarch and rice flour. Mix well to avoid lumps. This mixture will thicken the pudding.

4. Combining the ingredients: When the milk in the saucepan starts to heat up, add the flour mixture, stirring constantly with a whisk to ensure no lumps form. Then, add the ground mastic granules.

5. Cooking the pudding: Continue to stir over low heat until the mixture begins to boil and thickens. This process will take about 10-15 minutes. Make sure to stir constantly to prevent sticking to the bottom of the saucepan.

6. Adding the flavors: After the pudding has thickened, remove the saucepan from the heat and add the rose water and orange blossom water. Mix well until combined.

7. Forming the pudding: Pour the mixture into pudding molds or cups. Allow to cool at room temperature, then place them in the refrigerator for at least 2 hours. The pudding will firm up as it cools.

8. Serving: When you are ready to serve, remove the pudding from the molds and decorate with ground nuts, pistachios, or a sprinkle of cinnamon. You can serve it cold or warm, depending on your preference.

Useful Tips:
- Variations: You can experiment with different flavors by adding a little cardamom or vanilla for an extra flavor boost.
- Mastic maintenance: If you can't find mastic, you can omit this ingredient, but it is recommended to try to include it to maintain the authenticity of the dessert.
- Storage: The pudding keeps well in the refrigerator for 3-4 days in a covered container.

Frequently Asked Questions
1. Can I use plant-based milk?
Yes, you can use almond, coconut, or soy milk. The taste will be different, but the pudding will still be delicious.

2. How can I make the pudding less sweet?
You can reduce the amount of sugar to your taste. Start with 2 tablespoons and gradually add more, tasting as you go.

3. Can it be frozen?
It is not recommended to freeze muhalabieh, as the texture may change. It is best enjoyed fresh.

Delicious Pairings
Muhalabieh pairs perfectly with aromatic coffee or mint tea. You can also pair it with fresh fruits like raspberries or mango for a contrast of flavors and textures.

Enjoy this easy-to-make muhalabieh recipe, full of flavors! With every spoonful, you will feel like you’ve brought a touch of the Middle East into your kitchen. Bon appétit!