Mulhalbiya

  In answer to Victoria, a frequent visitor to this blog,  I thought I would share the recipe she requested with all of you.

Hello Victoria: 

The last time we corresponded, you were living in Agadir, in the south of Morocco. I hope you have not been affected by the catastrophic downpours that have plagued the north of the country. Like Southern California, Morocco is  almost always in state of drought. Buckets of rain falling all at once create havoc!

Here is the recipe for mulhalbiya you requested. It is excerpted  from my book,The Vegetarian Table: North Africa. I know mangos grow around Agadir. I have purchased them at the market in Casablanca. They are sweet, juicy, and delicious. Just paint mango slices (or fig halves) with a little honey and grill them over the coals of a canoon (charcoal brazier)

 

 

 Mulhalbiya

Serves 6

 

Mulhalbiya is an eggless “custard” flavored with ma’ ward, orange blossom water, and served it in a wide, shallow bowl, so everyone can dip into the communal dish with a spoon. As a variation, I  present grilled figs or mangos in a pool of sauce, and I garnish the plate with candied almonds.

 

2 ½ cups milk

2 tablespoons sugar

1 cinnamon stick

2 tablespoons cornstarch

2 tablespoons orange flower water

1/2 cup honey

1 tablespoon lemon juice

Ground cinnamon for garnish

6 mint leaves for garnish

 

     In a medium saucepan over medium heat, bring 2 cups milk, sugar, and cinnamon stick to a simmer.

     In a small bowl, whisk remaining milk with cornstarch. Add to the simmering milk, along with orange flower water. Cook, stirring, until you obtain the consistency of a light custard. Pour into a shallow bowl. Serve at room temperature.

 

From The Vegetarian Table: North Africa by Kitty Morse.

 

Enjoy! 

 

Kitty

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