Mahalabia

What we know so far

Mahalabia is the milk pudding of Egypt and the whole eastern Mediterranean, the one every Cairo kitchen can make in ten minutes with four things: milk, sugar, cornflour and a flavouring, vanilla for children, rose or orange-flower water for grown-ups, mastic in the old style. It is cooked until it just thickens, poured into glasses, chilled until it trembles, and finished with chopped pistachios, almonds, coconut or a spoon of jam. It is served after a heavy meal, at the sweet shop with the kunafa, and to anyone who is unwell. The Algerian mhalbi and palouza are its cousins; the modern Egyptian version stirs in coconut milk or mango.

The draft was written from 2 published sources and holds 6 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting