Since Arabic has a completely different alphabet than English, there isn't really a correct spelling of words in English, but rather a more commonly used one. I've seen this spelled as it is above, mehallebiyeh, and a few other ways. It is pronounced somewhere between these two. Even though people say that the hard, gutteral, and back of the throat sounds are so difficult in Arabic, I actually find that it is the vowels which really stymie them. They are often pronounced in a similar way, but with the mouth held in a completely different way, which makes them sound different.

Anyway, I made this muhallabiyeh for church this week (I made it for church in a large bowl, rather than the traditional small cups or bowls to make serving it more simple), and told the kids how my mother loved it and made it often, and I HATED it. She would make big pots of it and store it in the fridge in many little bowls, and I wouldn't touch a one.

When we were in London, there was a Lebanese restaurant where we picked up dinner one night and it was on the menu, so I ordered it and I think Rich did, too. It was lovely, and reminded me of my childhood. The one in which I didn't eat it. At all.

Of course, I ate it. It is the most inoffensive, simple and easy to digest dessert. It is a great introduction to Arabic desserts to someone who is a little skeptical. And I wouldn't eat it for nearly 48 years.

Traditionally, the rose syrup is made with a commercial rose concentrate that has dyes in it, so it is a prettier color, a bright rose pink, than the one I made, but mine doesn't have red #40 in it, so there is that. I will share the recipe for the homemade rose concentrate and the pudding on the blog. Also, traditionally, it is made with either a rice flour or another starch that is not quite as easy to source here in the US. You can make your own rice flour (I do that all the time by grinding in a clean coffee grinder or grain mill) or just use cornstarch.

Muhallabiyeh

3 1/4 cups whole milk
3/4 cup heavy cream
1/2 cup + 2 tablespoons sugar
1/3 cup rice flour or cornstarch
2 teaspoons orange blossom water
1 teaspoon rose water

2 tablespoons + 1 teaspoon concentrated rose syrup (divided)
1/4 cup + 2 tablespoons water
2 teaspoons rice flour or cornstarch

2 tablespoons butter
1 cup pistachios, finely chopped
1 tablespoon sugar
1 teaspoon orange blossom water

food grade rose petals, for garnish (optional)

In a large, heavy bottomed pot, whisk together milk, cream, sugar and rice flour or cornstarch until blended with no visible lumps of starch. Turn heat on the medium-high, and whisk constantly for a few minutes, until the mixture is thickened with large bubbles forming all over the surface. Remove from heat, and stir in the orange blossom water and rose water.

Pour into pretty cups and bowls and chill in the refrigerator, uncovered, until the surface begins to set, about 20 - 30 minutes.

While it is chilling, prepare the rose topping and pistachio topping.

In a small saucepan, whisk together 2 tablespoons concentrated rose syrup. water and cornstarch until well combined. Turn heat on to medium-high and bring to a full, rolling boil, whisking constantly. When the mixture is thickened and there are large bubbles forming on the surface, remove from the heat and whisk in the reserved teaspoon of concentrated rose syrup.

Spoon a thin layer of this over the cups of muhallabiyeh, tilting them to cover the surface thinly and evenly. Refrigerate until set completely and cold, about two hours or overnight.

In a medium skillet, over medium-high heat, melt the butter and add the pistachios. Sauté the pistachios just until they start to smell like they are browning. Add the sugar and stir until it is melted and starting to caramelize around the edges of the pistachios. Remove the pan from the heat and stir in the orange blossom water.

Spoon the pistachio topping evenly over the cooled muhallabiyeh cups. Serve immediately. If you are not ready to serve, the pistachio topping can be kept in a sealed container for a day or so, and then put on the pudding when ready to serve. This is best served cold or room temperature. If you want to be fancy, you can sprinkle a few rose petals over the top of the pistachios when serving.

Concentrated Rose Syrup

This can be made ahead and stored in the refrigerator. It lasts for quite a while in the refrigerator. Honestly, you could probably make a larger batch and can it to store on the shelf.

1/2 cup sugar
1/3 cup water
1/3 cup food grade rose petals

In a medium saucepan, stir the sugar and water together to dissolve. Add rose petals and bring to a full, rolling boil, over medium-high heat. Boil for 2 - 3 minutes, until the liquid reduces slightly, and the color is rose pink. Remove from heat, strain liquid into a container and set aside in the refrigerator.

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 7:53 AM