Mouhalabieh

Introduction

History

Mouhalabieh has its origins in the Middle East, where it has been enjoyed for centuries. The dessert is believed to have been created during the Abbasid Caliphate in the 8th century and has since become a staple in Middle Eastern cuisine.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to stir the cornstarch mixture constantly to prevent lumps from forming.

- Make sure to let the mixture cool thoroughly before pouring it into goblets to set properly.

- Garnish with pistachios for added flavor and texture.

Serving Suggestions

Mouhalabieh can be served chilled as a refreshing dessert after a Middle Eastern meal.

Cooking Techniques

Mouhalabieh is a simple dessert that requires basic cooking techniques such as stirring and simmering.

Ingredient Substitutions

You can use almond or coconut milk as a dairy-free alternative.

- Agave syrup can be used instead of sugar for a healthier option.

Make Ahead Tips

Mouhalabieh can be made ahead of time and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve Mouhalabieh in individual goblets garnished with chopped pistachios for a beautiful presentation.

Pairing Recommendations

Mouhalabieh pairs well with a cup of hot Arabic coffee or mint tea.

Storage and Reheating Instructions

Store leftover Mouhalabieh in an airtight container in the refrigerator for up to 2 days. Serve chilled.

Nutrition Information

Calories per serving

Each serving of Mouhalabieh contains approximately 250 calories.

Carbohydrates

Each serving of Mouhalabieh contains approximately 30 grams of carbohydrates.

Fats

Each serving of Mouhalabieh contains approximately 10 grams of fats.

Proteins

Each serving of Mouhalabieh contains approximately 5 grams of proteins.

Vitamins and minerals

Mouhalabieh is a good source of calcium and vitamin D.

Alergens

Mouhalabieh contains dairy and nuts.

Summary

Mouhalabieh is a creamy and delicious dessert that is rich in carbohydrates and fats. It is a good source of calcium and vitamin D, but may not be suitable for those with dairy or nut allergies.

Summary

Mouhalabieh is a creamy and delicious Middle Eastern dessert that is perfect for special occasions. With its unique flavors of orange flower water and rose syrup, it is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Mouhalabieh. It was one of those rare moments when you stumble upon something truly special, something that has the power to transport you to another time and place with just one taste.

I first learned how to make Mouhalabieh from my dear friend Fatima, who had recently returned from a trip to Lebanon. She brought back with her a wealth of knowledge about Lebanese cuisine, including this delicious dessert made with milk, sugar, and rose water. As soon as she described the creamy texture and floral aroma of Mouhalabieh, I knew I had to learn how to make it myself.

Fatima graciously invited me over to her home to teach me the recipe. We spent a delightful afternoon in her kitchen, mixing and stirring and chatting about our shared love of cooking. She showed me how to slowly heat the milk until it thickened, then add the sugar and rose water to create a sweet and fragrant custard.

As we sat down to enjoy our freshly made Mouhalabieh, I was struck by the simplicity and elegance of the dish. The smooth texture and delicate flavor were like nothing I had ever tasted before. I knew right then and there that this recipe would become a staple in my own kitchen.

Over the years, I have made Mouhalabieh countless times, always with a sense of reverence for the dish and the memories it holds. Each time I prepare it, I am transported back to that sunny afternoon in Fatima's kitchen, where I first learned the secrets of this exquisite dessert.

I have since shared the recipe with friends and family, passing on the tradition of making Mouhalabieh to the next generation. It brings me great joy to see others enjoy this simple yet sophisticated dessert, and I am grateful to Fatima for introducing me to it all those years ago.

In addition to Fatima, I have also learned variations of the Mouhalabieh recipe from other friends and family members. My cousin Sara, who spent a summer in Egypt, taught me how to add pistachios and honey to the dish for a touch of Middle Eastern flair. My neighbor Maria, who hails from Greece, showed me how to infuse the custard with a hint of cinnamon for a warm and comforting twist.

Each new interpretation of the Mouhalabieh recipe adds depth and richness to the dish, making it even more special and unique. I am constantly inspired by the diverse influences that have shaped my cooking over the years, and I am grateful for the knowledge and techniques that I have acquired along the way.

As I continue to make Mouhalabieh in my own kitchen, I am reminded of the power of food to connect us to our past and to create lasting memories with the ones we love. This simple dessert has become a symbol of friendship, tradition, and the joy of sharing good food with others.

I am grateful for the serendipitous moment when I first discovered the recipe for Mouhalabieh, and I look forward to many more years of making and enjoying this beloved dish with those who are dear to me. It is a reminder of the beauty and richness of life, and a testament to the enduring power of good food to nourish both body and soul.

Categories

| Heavy Cream Recipes | Lebanese Desserts | Lebanese Recipes | Pistachio Recipes | Pudding Recipes |

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