{"id":5654,"date":"2023-09-01T23:09:58","date_gmt":"2023-09-01T23:09:58","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=5654"},"modified":"2026-10-04T00:19:05","modified_gmt":"2026-10-04T00:19:05","slug":"muhallabia-with-apricot-coulis-on-the-bottom","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/muhallabia-with-apricot-coulis-on-the-bottom\/","title":{"rendered":"Muhallabia with Apricot Coulis on-the-Bottom"},"content":{"rendered":"

Muhallabia with Apricot Coulis on-the-Bottom (Easy Recipe)<\/h2>\n
Food trends come and go, but muhallabia<\/strong> is forever! Lush yet light, muhallabia is a classic, creamy stovetop Middle Eastern milk pudding<\/strong> from Lebanon and the wider region. Egg-free and gelatin-free, it takes just a few minutes to cook and has been enjoyed across the region for centuries. Its origins are ancient, and it is believed that its roots stretch back to early Persian cuisine.<\/div>\n
Depending on where you travel, you will likely notice that this dish is written as \u201cmuhallabia,\u201d \u201cmuhallabi,\u201d \u201cmalabi,\u201d \u201cmuhalabeya,\u201d or \u201cmehalabeya\u201d<\/em>\u2014all describing the same comforting dessert!<\/div>\n
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Why This Easy Muhallabia Recipe Works<\/h2>\n
If you are looking for an affordable dessert that comes together quickly and uses basic pantry staples, this easy muhallabia recipe<\/strong> is worth adding to your rotation. You can serve it for a casual weeknight dinner or dress it up for a celebratory occasion.<\/div>\n
At first glance, this milk pudding may seem too simple for a festive dessert, but do not let its simplicity fool you. The basic ingredients come together to create a deeply flavorful, sublime, and wonderfully comforting dessert.<\/div>\n
Because it is easy to scale up, it can be kept in the fridge for a few days, making it the ultimate make-ahead party food. Traditionally, folks in the Middle East used to make muhallabia using fresh cow\u2019s milk. To replicate that rich flavor in our modern world, I recommend combining whole milk and heavy cream to give this majestic milk pudding its signature luxurious texture.<\/div>\n
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Traditional Lebanese Muhallabia Flavor Profiles<\/h2>\n
In Lebanon, muhallabia is usually served perfectly on its own without fruit, decorated simply with a variety of raw nuts like pine nuts, shaved almonds, and skinned pistachios. The pudding\u2019s deep, distinctive aroma comes from a winning combination of ground mastic gum and orange blossom water.<\/div>\n
However, I was inspired to create this fruity apricot bottom coulis\u2014a flavor combination I had wanted to try for a long time. This custom coulis is made with apricot jelly, apricot jam, and water, and is lightly perfumed with orange blossom water. It sits beautifully underneath the white pudding, creating a quintessential contrast of colors and bright flavor notes. My dream of a perfect apricot muhallabia has finally come true.<\/div>\n

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Chef’s Tips and Tricks for the Perfect Milk Pudding<\/h2>\n