Muhallabia

Muhallabia Recipe from Oman: Creamy Rice Pudding with Almonds and Pistachios

Region / culture: Oman | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Muhallabia is a delicious Middle Eastern dessert that is creamy, fragrant, and perfect for satisfying your sweet tooth. This recipe combines the richness of milk with the nuttiness of almonds and the subtle floral notes of rose water to create a dessert that is both comforting and refreshing.

History

Muhallabia has its roots in ancient Arab cuisine and has been enjoyed for centuries throughout the Middle East. The name "Muhallabia" is derived from the Arabic word for milk, "halib," and is a testament to the central role that milk plays in this dessert. Over the years, different variations of Muhallabia have emerged, with each region adding its own unique twist to the recipe.

Ingredients

0.25 cup of finely ground rice
3 cups of milk
A pinch of salt
0.25 cup of sugar
0.75 cup of almond paste
1 tbsp of rose water
A handful of pistachios or almonds for serving
A few pomegranate seeds (optional)

How to prepare

Blend 0.25 cup of milk with the rice flour until a smooth paste is formed.
In a heavy-bottomed pan, bring the remaining milk to a boil.
Add the rice flour paste, salt, and sugar to the boiling milk.
Continuously stir the mixture until well combined.
Continue stirring the mixture over medium heat until it gently bubbles.
Reduce the heat to low and simmer for five minutes, stirring frequently, or until cooked.
Mix in the ground almonds until thoroughly incorporated.
Add the rose water to the mixture.
Remove the pan from heat and occasionally stir until the mixture cools slightly.
Pour the mixture into a large serving bowl or divide it into four individual dishes.
Refrigerate until chilled and serve garnished with pistachios or almonds and pomegranate seeds.

Variations

For a vegan version, you can use almond milk or coconut milk instead of dairy milk.
Add a dash of orange blossom water or vanilla extract for a different flavor profile.
Experiment with different nuts such as walnuts or cashews for a unique twist.

Cooking Tips & Tricks

Be sure to continuously stir the mixture while cooking to prevent lumps from forming.

- Adjust the amount of sugar to suit your taste preferences.

- For a creamier texture, you can use full-fat milk or add a splash of cream.

- Garnish with a sprinkle of ground cinnamon or cardamom for an extra layer of flavor.

Serving Suggestions

Serve Muhallabia chilled with a sprinkle of chopped pistachios or almonds on top for added crunch. You can also garnish with a few pomegranate seeds for a pop of color and extra sweetness.

Cooking Techniques

The key to making a smooth and creamy Muhallabia is to continuously stir the mixture while cooking and to simmer it over low heat until it thickens to the desired consistency.

Ingredient Substitutions

If you don't have almond paste on hand, you can use almond extract or almond butter as a substitute. You can also use cornstarch or arrowroot powder instead of rice flour.

Make Ahead Tips

Muhallabia can be made ahead of time and stored in the refrigerator for up to 2 days. Simply cover the dish with plastic wrap or a lid to prevent it from drying out.

Presentation Ideas

Serve Muhallabia in individual dessert bowls or glasses for an elegant presentation. You can also garnish with a sprinkle of ground cinnamon or edible rose petals for a decorative touch.

Pairing Recommendations

Muhallabia pairs well with fresh fruit such as berries or sliced mangoes. You can also serve it alongside a cup of hot tea or Arabic coffee for a delightful end to a meal.

Storage and Reheating Instructions

Store any leftover Muhallabia in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the dessert for a few seconds or enjoy it chilled.

Nutrition Information

Calories per serving

Each serving of Muhallabia contains approximately 200 calories.

Carbohydrates

Each serving of Muhallabia contains approximately 25 grams of carbohydrates.

Fats

Each serving of Muhallabia contains approximately 10 grams of fats.

Proteins

Each serving of Muhallabia contains approximately 5 grams of proteins.

Vitamins and minerals

Muhallabia is a good source of calcium, vitamin E, and magnesium.

Alergens

Muhallabia contains dairy and nuts.

Summary

Muhallabia is a nutritious dessert that provides a good balance of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals, making it a wholesome treat for any occasion.

Summary

Muhallabia is a classic Middle Eastern dessert that is easy to make and full of flavor. With its creamy texture, nutty undertones, and floral aroma, this dessert is sure to become a favorite at your table. Enjoy it as a sweet treat after a meal or as a light and refreshing snack any time of day.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Muhallabia. It was many years ago, when I was just a young girl living in a small village in Lebanon. My mother, God rest her soul, had invited some neighbors over for tea, and one of them brought along a dish that she called Muhallabia.

As soon as I took my first bite, I was hooked. The creamy texture, the subtle sweetness, the hint of rosewater - it was like nothing I had ever tasted before. I begged the woman for the recipe, and she graciously shared it with me.

From that day on, Muhallabia became a staple in our household. I would make it for special occasions, for family gatherings, for no reason at all other than to indulge in its luxurious flavors. Over the years, I have perfected the recipe, adapting it to suit my own tastes and preferences.

But the story of how I learned to make Muhallabia doesn't end there. As I grew older and traveled to different countries, I encountered variations of the recipe that were equally delicious. In Egypt, I learned to add a sprinkle of crushed pistachios on top for an extra crunch. In Turkey, I discovered that a drizzle of honey can elevate the dessert to new heights.

And so, my recipe for Muhallabia evolved over time, drawing inspiration from the many places and people I encountered along the way. Each new version was a testament to the richness and diversity of culinary traditions around the world.

But no matter how many variations I tried, the original recipe that I learned that day in my mother's kitchen will always hold a special place in my heart. It reminds me of my childhood, of the simple pleasures of sharing a meal with loved ones, of the joy that comes from creating something delicious with your own two hands.

So as I stand here today, preparing a batch of Muhallabia for my own family, I can't help but feel grateful for all the experiences that have led me to this moment. And as I take that first spoonful and savor the familiar flavors, I know that this recipe will continue to be a part of my life for many years to come.