A light and fresh dessert coming straight from Lebanon, Mouhalabieh is very easy to make and require very few ingredients. The texture is almost like a flan, it’s soft but hold its shape really well.
You have to plan that a little bit ahead though because it must set in the fridge for a couple hours. I really liked its lightness, it is perfect to end a dinner.
I saw some recipes called for rose water, I didn’t have any but the floral taste might be delicious in this! I’ll try it next time. Meanwhile, this version is very delicious and I’ll make plenty more this summer.
Mouhalabieh (serves 3-4) :
- 50 cl milk
- 50g sugar
- 40g cornstarch
- 1 tbsp orange blossom water
- Pistachios (optional)
Add a little bit of milk in the cornstarch and mix well to avoid lumps. When it’s done, add all ingredients (except pistachios) in a pot.
Heat the pot on medium low, whisking continuously for 7-8 minutes until the consistency is like custard.
Pour into serving cups, let it set in the fridge for two hours or more.
Before serving, coarsely chop pistachios and add on top.
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