Muhallebi is a dessert whose origins trace back to Persia. It is popular in Turkey, Israel, and other Mediterranean countries.
Legend has it that muhallebi was introduced into Arabic cuisine at the end of the 17th century by a Persian cook, who served this dessert to an Arab general named Al-Muhallab ibn Abi Sufra. He liked it so much that the dessert was named after him.
There are reports that in the ancient Ottoman Empire, there were two versions of this dessert: one with shredded chicken and another without meat but flavored with rose water.
Nowadays, variations exist where some places add orange blossom water instead of rose water or replace rice flour with cornstarch or wheat flour. (Reference)
In addition to these variations, I also made an adaptation of the original recipe to make it more digestible for friends who are lactose intolerant. I replaced whole milk with homemade almond milk, which is creamier and is free of preservatives.
Making almond milk at home has several advantages over store-bought versions. It allows you to avoid additives, preservatives, and added sugars often found in commercial brands. Plus, it retains more natural nutrients, has a fresher taste, and can be customized to your desired consistency and flavor.
Making almond milk at home is simple and rewarding! I’ve created a complete step-by-step blog post to guide you through the process. If you’d like to have the recipe on hand anytime, you can grab my eBook, Healthy, Tasty, and Easy Breakfasts. It includes this almond milk recipe plus 22 other delicious, gluten-free, lactose-free, and refined sugar-free breakfast ideas to make at home!
Have you tried making muhallebi at home? Let me know in the comments!”
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