📝 About This Recipe
Mouhalabieh is the quintessential Levantine comfort dessert, a silky-smooth milk pudding that captures the essence of Lebanese hospitality. Infused with the delicate, floral notes of orange blossom and rose water, this chilled treat offers a refreshing elegance that is both light and deeply satisfying. Topped with a crunch of emerald pistachios and a hint of sweet syrup, it is a timeless masterpiece of texture and aroma.
🥗 Ingredients
The Pudding Base
- 4 cups Whole milk (full-fat provides the best creamy texture)
- 1/2 cup Cornstarch (sifted to avoid lumps)
- 1/2 cup Granulated sugar (adjust slightly based on sweetness preference)
- 1/2 cup Heavy cream (for added richness)
- 3-4 small pieces Mastic tears (ground with a pinch of sugar)
Aromatics
- 1 tablespoon Orange blossom water (high quality Lebanese brand preferred)
- 1 tablespoon Rose water (added at the very end to preserve scent)
Garnish and Toppings
- 1/4 cup Raw pistachios (soaked, peeled, and slivered or crushed)
- 6-8 pieces Dried culinary rose buds (for a beautiful floral aesthetic)
- 1 tablespoon Pine nuts (lightly toasted)
- 2 tablespoons Honey or Simple Syrup (Attar) (optional drizzle for serving)
👨🍳 Instructions
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1
In a small bowl, whisk 1/2 cup of the cold milk with the cornstarch until it forms a perfectly smooth slurry with no visible lumps.
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2
Pour the remaining 3.5 cups of milk, the heavy cream, and the sugar into a heavy-bottomed saucepan over medium heat.
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3
If using mastic, grind the resin tears with a teaspoon of sugar using a mortar and pestle until it becomes a fine powder, then whisk it into the milk mixture.
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4
Stir the milk mixture constantly as it heats to prevent the sugar from scorching at the bottom of the pan.
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5
Just as the milk begins to simmer and steam, give the cornstarch slurry one last stir and slowly pour it into the saucepan in a steady stream.
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6
Reduce the heat to low and continue whisking vigorously. You will notice the mixture thickening significantly within 2 to 4 minutes.
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7
Cook for an additional 2 minutes after it thickens to ensure the 'starchy' taste is cooked out, looking for a consistency that coats the back of a spoon.
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8
Remove the pan from the heat immediately. Stir in the orange blossom water and the rose water, incorporating them well.
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9
Carefully ladle the hot pudding into individual glass bowls, ramekins, or decorative dessert coupes.
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10
Allow the puddings to cool at room temperature for about 20-30 minutes until a slight skin forms on top.
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11
Cover each bowl with plastic wrap (ensure it doesn't touch the surface if you want a glossy finish) and refrigerate for at least 3-4 hours, or ideally overnight.
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12
Just before serving, garnish generously with the crushed pistachios, toasted pine nuts, and a single dried rose bud in the center of each bowl.
💡 Chef's Tips
Always use cold milk to dissolve the cornstarch to prevent stubborn lumps from forming. Constant whisking is the secret to the signature silky texture; never leave the pot unattended. Add floral waters only after removing from heat, as boiling them can make the flavor turn bitter and lose their fragrance. For an extra-creamy finish, you can strain the finished pudding through a fine-mesh sieve before pouring into bowls. If you don't have mastic, you can omit it, but it provides a unique, authentic resinous depth and slightly chewy 'stretch' to the pudding.
🍽️ Serving Suggestions
Serve chilled alongside a small glass of Lebanese white coffee (hot water with orange blossom water). Pair with a side of fresh seasonal fruits like sliced apricots or pomegranate seeds for a tart contrast. Drizzle a teaspoon of 'Attar' (rose-scented simple syrup) over the top right before eating for extra sweetness. Accompany with thin butter cookies or 'Barazek' (sesame honey cookies) for a delightful textural pairing. Serve in vintage glassware to highlight the pristine white color and vibrant green pistachio topping.