Mehallabiyeh

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Mehallabiyeh

star rating (2) rate this recipe »
Published prior to 2008

Reader Joan Martin of Jackson, Mississippi, writes, "Here's my favorite pudding recipe. This ought to help you sell some more of that rose water. My husband and I spend seven wonderful years working in Saudi Arabia, and I learned to cook one complete Arab dinner ending with Rose Water Pudding, or Mehallabiyeh, which is pronounced Ma-ha-la-be-ah. Eat it once, and you'll never forget it."

1 quart milk
1/2 cup sugar
5 tablespoons cornstarch
1/2 tablespoon gelatin softened in a bit of water
1 tablespoon rose water*
crushed pistachio nuts

*Ed. note: This seemed like a lot to us; we recommend you start with a teaspoon and then add more to taste.

Bring the milk and sugar to a boil in a large saucepan, stirring often. Mix together the cornstarch, softened gelatin and rose water. Stir it into the hot milk solution, then pour into four dessert dishes and refrigerate until firm, 6 hours or so.

Garnish with pistachios before serving. Yield: 4 servings.

Reviews

1
  • star rating 01/26/2014
  • Carla from Berlin, NH
  • Love this! I do use the whole Tbsp. of rosewater. That said I once worked in a Lebanese deli also learned to make Persian dishes when a friend of mine returned from a year in the Peace Corp (many years ago), so perhaps I am used to these kinds of flavors.
  • star rating 08/09/2012
  • eshoemate from KAF Community
  • This was incredibly good, and so easy to make! Thank you so much for sharing this recipe.
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