Mouhalabieh

How to Make Mouhalabieh

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1. Whisk the cornflour into 200 ml of the cold milk until completely smooth with no lumps.

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2. Heat the remaining 800 ml milk with the sugar until steaming but not boiling.

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3. Pour the cornflour slurry into the hot milk in a steady stream, whisking constantly.

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4. Bring to the boil over medium heat, stirring without stopping. Once it bubbles, keep it there for 2 full minutes — it will thicken sharply.

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5. Take off the heat and stir in the rose water and orange blossom water. Taste, and add more only a few drops at a time.

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6. Pour into six glasses or a shallow dish and press cling film onto the surface if you dislike a skin.

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7. Chill at least 180 minutes, until set and completely cold. Serve scattered with pistachios, rose petals and a thread of honey.

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Related guide: Prep, cook and total time.

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Notes for Getting It Right

• It must actually boil for two minutes, or it will not set.
• Flower waters off the heat. Boiling drives them off.
• Add the rose water cautiously — strengths vary wildly.

Serving Suggestions

• Arabic coffee
• Fresh dates
• Sweet tea

Keeping and Reheating

Refrigerated for 3 days, covered. It does not freeze — the starch weeps on thawing.

Mouhalabieh: Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.