Mouhalabieh
Crème de lait soyeuse à la fleur d'oranger, garnie de pistaches et d'un filet de miel.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Mix the cornstarch
Put 200 ml of the cold milk in a bowl. Whisk in the cornstarch until there are no lumps.
Heat the milk
Put the rest of the milk and the sugar in a pan over medium heat. Stir until the sugar dissolves and the milk is hot but not boiling.
Thicken
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Add the flavor
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Set
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Serve
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Mix the cornstarch
Put 200 ml of the cold milk in a bowl. Whisk in the cornstarch until there are no lumps.
Heat the milk
Put the rest of the milk and the sugar in a pan over medium heat. Stir until the sugar dissolves and the milk is hot but not boiling.
Thicken
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the flavor
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Set
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Milk puddings like mouhalabieh were described in Arabic cookbooks more than 800 years ago. Early versions used ground rice and were served in palaces.
In Lebanon, mouhalabieh became the easy dessert every family makes at home. It is often served after big Sunday lunches and during Ramadan.
⭐ Why It's Famous
It needs only milk, sugar and cornstarch, yet the orange blossom makes it smell like a garden.
💡 Fun Fact
Orange blossom water is made by steaming the flowers of the bitter orange tree, which grows all along the Lebanese coast.
Persia, popular across the Arab world
33.89°N, 35.50°E
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