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Moihalabiyeh - Milk Pudding Labanese Style

Traditionally, in the Middle East, this milk pudding dessert is served with an apricot sauce but I guess you could put mango or passion fruit with it too!

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Prep: 25 mins (plus cooling time in dishes) 

Serves: 6 persons

Dessert ingredients.jpeg
Desert prep.jpeg

Ingredients

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  • 1 litre milk, preferably whole milk

  • 180g sugar

  • 4 tbsp  cornflour 

  • 1 tbsp  rose water 

  • 1 tbsp orange blossom water

  • 150 grs of  Amardeen (apricot paste) dissolved overnight in a cup of lukewarm water

For the rose water and orange blossom water, it is better to buy the Lebanese brands as the European ones have a very different flavour. For special olive oil, sumac spice, olives , Lebanese saffron and zaatar in the UK  Youmna recomends: www.zejd.com and for amardeen paste a Lebanese supermarket in London called Green Valley: https://green-valley.co/

Method

Place 2/3 of the milk in a saucepan with the sugar and gently bring to a boil.

Dissolve the cornflour in the remaining milk.

Once it has come to the boil, add the dissolved cornflour to the milk and sugar, lower the heat for the mixture to simmer, stirring occasionally making sure nothing sticks on the bottom (approx.  20 minutes).

You should see the top of the milk beginning to form a slight glaze and the mixture coating a wooden spoon should not be runny.

Add the orange blossom water and rose water and keep stirring for an extra 2 minutes. Turn the heat off and pour into a shallow dish with slightly raised sides or into individual dishes.

To  finish:

This pairs really well with a coulis of dried apricot paste made from diluting the  “ Amardeen”. The concentrated flavour of the dried apricot balances ideally the creaminess of the dessert  and complements the flavours. Pour some on top  if served in individual cups  and add a sprinkle of minced pistachios  or a colourful edible flower.

Suggested Pairing

Although we often present our sweet wine with savoury dishes, it really goes well with this milk pudding thanks to the flavours of  orange blossom  and rose water.

Secret de Château Biac  has a lovely acidity and a long  finish that counterbalances the sweet flavours of the apricot paste sauce. 

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