Malabi
(Muhallibieh, Muhallabia, Mallabi', Mahallebi, Mahallepi, Mahalabiya, Μαχαλλεπί, Malabi, Mahallepi, مهلبية, Milk pudding, מלבי)
Mehalabiya is a creamy Arabian dessert, in many ways similar to the French blancmange. It is made with a mixture of milk and sugar, cooked and thickened with rice flour or cornstarch, and usually flavored with orange blossom or rose water.
While hot, it is distributed in smaller molds, left to set, and it is then served cold. This simple and satisfying dessert is eaten in slightly different forms across the Arabian Peninsula, Middle East, and North Africa. Depending on the region, it can be garnished with typical local ingredients such as pistachios, almonds, shredded coconut, cinnamon, or raisins.
In many countries and regions, it is one of the favorite sweets served during the holy month of Ramadan, but it is also regularly served as a light restaurant dessert.
Types of Malabi
Recipe variations
Traditional Mehalabiya
READY IN 2h 20minThis recipe gives instructions on how to prepare the mehalabiya the traditional way. The pudding is flavored with orange blossom water and garnished with cinnamon and pistachios or almonds.
Traditional Muhallebi with Rose Water
READY IN 15h 10minIn this variant, the pudding is made by cooking rice starch in water and milk until thickened. The pudding is cooled and then cut into squares and served with rose water and confectioners' sugar. Optionally, this pudding can be served with molasses or honey instead of confectioners' sugar if desired. Today, it has become increasingly common to serve this with various fruit syrups. This recipe is adapted from the gastronomy cookbook Turkish Cuisine with Timeless Recipes.
Malabi Authentic recipe
This recipe gives instructions on how to prepare the mehalabiya the traditional way. The pudding is flavored with orange blossom water and garnished with cinnamon and pistachios or almonds.
WHERE TO EAT The best Malabi in the world (according to food experts)
