The Omouhalabieh Mahalabia are Arab custard also known as Lebanese custard, because they come from Lebanon, although they are consumed in many Arab countries. Its texture is thicker than our custard, it could be said that its texture resembles that of a flan, since they are very creamy and soft. Although they are not very sweet, they stand out for their flavor and smell scented by the orange blossom water. In some countries they use rose water to give the sweet touch honey. The orange blossom are a simple and fast dessert to do, it does not carry eggs, or wheat flour, it is done with cornmeal. The Arab custards are accompanied with nuts highlighting the pistachios, you can also add dried fruits and their honey touch. It is an ideal dessert for after a meal full of flavor, this dessert will give the soft touch that was missing! Discover how to make Arab custards in recipes and enjoy.
| 🚻 4 Diners | 🕘 15m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make Mahalabia (Arab custard): |
| 600 milliliters of milk (2½ cups) 100 grams of sugar (½ cup) 60 grams of cornmeal (corn) 2 tablespoons of orange blossom water 1 handful of nuts (nuts, almonds, pistachios) 5 Muperras de Miel tablespoons |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make Mahalabia (Arab custard):
1. We put a saucepan with half of the milk, add the sugar. We will have it over low heat and stirring to get rid of sugar. When we start boiling, we remove from heat.
2. The other half of the milk we will have in a jug, we will add the cornmeal and stirring until everything is well dissolved.
3. Add the milk together with the cornmeal to the hot milk, we put the casserole on the fire, we will have it over medium heat and we will stir without stopping until the milk begins to thicken. We will be careful with the fire so that the cream is not hit in the saucepan.
4. When they start thickening we remove from heat, add the orange blossom water, stir to mix well. We let the custard are tempered.
5. We chop the nuts that we are going to use for the custard. They can be varied or only one, you can also put pieces of dates, ears or raisins.
6. Once the cream has been tempered, we mix it by stirring. With the help of a saucepan we will fill out some bowls to serve the custard.
7. We put a few nuts above the custard, they can also be put when eating them. We put them in the fridge 2-3 hours.
8. past this time only to serve the Lebanese mahabia with the nuts and a splash of honey. We will put little honey and take the dessert accompanied by more nuts and honey so that each diner is served. If you want to know other options of Arab or dessert sweets, do not stop visiting:- Baklava
– Basbousa
– Turkish delicacies
