{"id":5654,"date":"2023-09-01T23:09:58","date_gmt":"2023-09-01T23:09:58","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=5654"},"modified":"2024-11-14T23:39:53","modified_gmt":"2024-11-14T23:39:53","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":"

Food trends come and go, but muhallabia is forever!\u00a0<\/strong>Lush but light, Mouhallabia is a classic creamy stovetop milk pudding from Lebanon and the Middle East. It is egg-free and gelatin-free, takes a few minutes to cook and has been enjoyed across the Middle East for centuries; it has very ancient origins and believed that its roots stretch back to the early Persian cuisine. You\u2019ll likely notice that it written as \u201cMuhallabia\u201d,\u201dMuhallabi\u201d, \u201cMalabi\u201d, \u201cMuhalabeya\u201d \u201cMehalabeya\u201d, and perhaps more to be added to the list!<\/p>\n

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Muhallabia with Apricot Coulis on-the-Bottom<\/h1>\n<\/div>\n

If you are looking for a dessert that\u2019s affordable and cooks in a reasonable amount of time; with easy-to-find ingredients, then muhallabia is that pudding you should consider learning. Serve it for a casual dinner or a celebratory event. At first sight, the pudding looks too simple for a festive dessert, but don\u2019t let it fool you \u2014 those ingredients come together in a flavorful and sublime milk pudding \u2014 the creamy dessert is cooling and comforting.<\/p>\n

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Muhallabia is made largely from pantry staples, it is easy to scale up and can be kept in the fridge for a few days. Back in the old days, folks in the Middle East used to make muhallabia from fresh cow milk, but since this is not the case in our modern world, I recommend combining together whole milk and heavy cream when making this majestic milk pudding. The texture and flavors are best when marrying both together.<\/p>\n

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Most Lebanese and Middle Eastern households make this dessert. as the ingredients are easily accessible and found in every kitchen pantry. Once you make this recipe, you will want to make it over and over again.<\/p>\n

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Muhallabia in Lebanon is usually served perfectly on its own, with no fruits, but with a variety of nuts, including pine nuts, shaved almonds and skinned pistachios. The deep flavor notes in the pudding comes from a winning combination of\u00a0mastic gum and orange blossom water.<\/strong><\/p>\n

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I was ultimately inspired to create this fruity apricot bottom coulis \u2014the one I had wished for all along, and kept postponing until a few days.\u00a0\u00a0Here the coulis<\/strong>\u00a0is made from apricot jello, apricot, jam, water and perfumed with orange blossom water, it\u00a0sits nicely underneath, creating an attractive and quintessential contrast of colors, as if they were meant to be together with all\u00a0 those subtle and bright\u00a0 flavor notes\u2014 my apricot muhallabia come true.<\/strong><\/p>\n

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Tip and Tricks:<\/h2>\n