Skip to main content New<> this month
Get the Allrecipes magazine

Mahallebi

Rated as 4.25 out of 5 Stars
23

"This is a cool, cream-based dessert of Lebanese origin that is perfect for those hot summer days."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 623
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. In a small bowl, stir together corn flour and 1 cup milk.
  2. In a saucepan over high heat, stir together 3 cups milk, sugar, and vanilla. Bring to a boil. Stir the corn flour and milk mixture into the saucepan. Reduce the heat to low, and allow to cool slightly; then stir in cream, stirring constantly until the cream is thickened. Allow to cool momentarily, then pour into individual bowls or one large serving bowl. Sprinkle pistachio nuts on top. Cover, and refrigerate.
  3. To make the syrup, stir together water, sugar, and lemon juice in a saucepan set over high heat. Bring to a boil. Place cinnamon sticks in saucepan, and boil about 5 minutes. Strain liquid, and pour into a bowl. Allow to cool; cover, and refrigerate.
  4. Serve puddings cold with cold syrup drizzled over the top.

Nutrition Facts


Per Serving: 623 calories; 24.8 94.2 11.3 40 190 Full nutrition

Explore more

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

Mahakkebi is very good, however, I make it with rice flour or if I can't find it in the store I grin rice to make flour. It give the dessert a more swuble flavor. I also heat brown sugar with ...

This is a great dessert, although my husband likes to also eat it for breakfast too. I add about 1/4 tsp of rose water and 1/4 tsp of orange blossom water, adds a nice smell to the dish. Instead...

This stuff is the best. I thought I made it worng because I thought it was supposed to be pudding, but it's not. It's very good, and has simple flavors that blend well with each other.