Mouhalabieh: Authentic Lebanese Milk Pudding With Simple Ingredients

There’s something magical about desserts that transform humble ingredients into something spectacular. Mouhalabieh (Lebanese milk pudding) is exactly that kind of miracle – a velvety, luxurious pudding that requires just three basic ingredients but delivers complex Middle Eastern flavors that will transport you straight to the Levant.

What Makes This Lebanese Milk Pudding Special

Authentic Mouhalabieh stands out from other puddings with its silky-smooth texture and delicate floral notes. This naturally gluten-free treat has been enjoyed for generations across Lebanon, Syria, Jordan, and Palestine, where you’ll find it sold in charming plastic cups at local bakeries and dessert shops.

What I love most about this dessert is its versatility. In Lebanon, families serve it year-round – chilled during sweltering summers and comfortingly warm during winter months. It’s also a staple during Ramadan feasts and special celebrations like Eid.

Unlike its cousin Sahlab (another Middle Eastern milk pudding), Mouhalabieh has a firmer consistency. When properly chilled, it can actually hold its shape when turned out onto a plate – making for a beautiful presentation that will impress your guests.

Perfect Ingredients for Authentic Middle Eastern Milk Pudding

The beauty of Mouhalabieh lies in its simplicity. You’ll need just a handful of ingredients that you likely already have in your pantry:

• Whole milk: For the richest, creamiest pudding, whole milk is ideal. You can substitute 2% milk or even plant-based alternatives, though the texture won’t be quite as luxurious.
• Cornstarch: This acts as the thickening agent that gives Mouhalabieh its distinctive texture. If you’re in the UK or Australia, you’ll know this as corn flour.
• Granulated sugar: The recipe calls for half a cup, but you can adjust according to your sweetness preference.
• Rose water and orange blossom water: These floral waters are the secret to authentic Middle Eastern flavor. They’re available at specialty stores and many international markets. If you can’t find them, vanilla extract makes a decent substitute, though the flavor profile will be different.
• Pistachios: Chopped pistachios add beautiful color, texture, and a nutty contrast to the creamy pudding.

How to Make Perfect Mouhalabieh Every Time

I’ve tested countless variations of this recipe to find the perfect ratio of ingredients. Follow these simple steps for foolproof results:

1. Create the base: In a medium pot, combine the cornstarch with 1 cup of milk, whisking until completely smooth. Then add the remaining milk and whisk again until fully blended.
2. Cook with attention: Place your pot over medium heat and cook while whisking continuously. This constant attention is crucial – it prevents lumps from forming and stops the mixture from burning. The pudding will gradually thicken as it approaches a gentle boil.
3. Add sweetness and flavor: Once the mixture begins to bubble, reduce the heat to low and stir in the sugar. Continue cooking and stirring for about 2 minutes before adding the rose water and orange blossom water.
4. Serve with style: Remove from heat and ladle the pudding into individual bowls. You can enjoy it warm immediately or allow it to cool before refrigerating for a chilled dessert.
5. Garnish beautifully: Just before serving, sprinkle with crushed pistachios for color, texture, and flavor. Some fancy restaurants even garnish with a pinch of sumac for an unexpected pop of color and tanginess.

Expert Tips for Perfecting Your Middle Eastern Pudding

After making this dessert countless times, I’ve learned a few tricks that make all the difference:

• Handle floral waters with care: Rose water and orange blossom water are potent – start with just a teaspoon of each and adjust to taste. Too much can overwhelm the delicate flavor balance.
• Consider alternative thickeners: If you prefer, you can substitute rice flour for cornstarch in equal measure.
• Experiment with flavors: While traditional Mouhalabieh uses rose water and orange blossom water, you might enjoy adding a pinch of ground cardamom, a touch of mastic (ground into powder), or a hint of lemon zest.
• Stay vigilant while cooking: The most important tip is to never leave your pudding unattended. Continuous stirring ensures the cornstarch cooks thoroughly without becoming gritty and prevents burning.
• Chill properly for best texture: If serving cold, cover each bowl with plastic wrap (to prevent a skin from forming) and refrigerate for at least 4 hours – overnight is even better.

Creative Serving Suggestions

While traditional Mouhalabieh is often topped simply with crushed pistachios, there are many ways to personalize this versatile dessert:

• Nut variations: Try toasted pine nuts, slivered almonds, or a mixture of crushed nuts for different textures and flavors.
• Fruit pairings: Fresh berries, pomegranate arils, or a spoonful of cherry compote add beautiful color and complementary flavors.
• Spice accents: A light dusting of cinnamon, cardamom, or even a pinch of sumac can elevate the flavor profile.
• Sweet drizzles: A light drizzle of honey or date syrup adds depth and additional sweetness.

Storage and Make-Ahead Tips

Mouhalabieh is perfect for preparing in advance for gatherings:

• Store leftover pudding in airtight containers in the refrigerator for up to 4-5 days.
• Always cover with plastic wrap or a tight-fitting lid to prevent the surface from drying out.
• The pudding will continue to firm up in the refrigerator, making it ideal for preparing a day before serving.

Why You’ll Love This Recipe

There’s something deeply comforting about this simple milk pudding. Perhaps it’s the velvety texture that melts in your mouth, or the subtle floral notes that make it unlike any Western dessert. Maybe it’s how it transforms basic pantry ingredients into something that feels special and exotic.

What I know for certain is that Mouhalabieh brings a touch of Middle Eastern elegance to any table, whether served as a sweet ending to a Lebanese feast or as a unique dessert option for any occasion.

I hope you’ll try this authentic Mouhalabieh recipe and experience the magic of Lebanese milk pudding for yourself! It’s one of those deceptively simple desserts that delivers an impressive result with minimal effort – perfect for busy weeknights or special occasions alike.

If you make this Mouhalabieh, I’d love to hear how it turned out! Did you enjoy the floral notes from the rose water and orange blossom water? Did you serve it warm or chilled? Let me know in the comments below, and don’t forget to rate the recipe if you enjoyed it!

Want more Middle Eastern dessert inspiration? Try my Lebanese Rice Pudding or Meghli (Caraway Rice Pudding) – both are equally simple to make and bursting with authentic flavors!

Nutrition Information (per serving)

• Calories: 152 kcal
• Carbohydrates: 25g
• Protein: 4g
• Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 47mg
• Potassium: 183mg
• Sugar: 18g
• Calcium: 150mg