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Syrian Mouhalabieh

Annacia *


This is a simple, creamy and sweet milk-based pudding flavored with rose and orange blossom water and topped with ground pistachios.

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10 Min
20 Min
Stove Top


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5 c
3 1/2 Tbsp
cornstarch, dissolved in 1 cup of the milk
1/2 c
1 tsp
vanilla sugar
1 Tbsp
1 Tbsp
orange blossom water
1 c
raw ground pistachios

How to Make Syrian Mouhalabieh


  • 1In a non-stick or stainless steel pot, put the milk with the dissolved cornstarch and vanilla sugar together. Place the pot on medium heat and stir until the mixture is warm.
  • 2Add the remaining 4 cups of milk and bring to a boil. Reduce the heat, add the 1/2 cup of sugar and continue stirring for 10 more min.
  • 3Turn off the heat then add the rose water and orange blossom water. Stir well to mix and dissolve.
  • 4Pour the mouhalabieh in serving bowls. Allow them to cool at room temperature for about 30 min then refrigerate for several hours.
  • 5Garnish with raw ground pistachios and serve cold.

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About Syrian Mouhalabieh

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: Middle Eastern
Other Tag: Quick & Easy

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