Muhallabieh with cherries and hibiscus syrup from Falastin: A Cookbook (page 327) by Sami Tamimi and Tara Wigley

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • TrishaCP on June 30, 2021

    This was a nice dessert- the cornstarch is much easier to work with than gelatin! The syrup was very nice-especially the addition of thyme. (Leftovers were good in cocktails.) It says it serves four but I served it for 6 (the size of my dessert bowls).

  • raybun on September 19, 2020

    I was amazed that the consistency using cornflour was the same as using gelatin. I would add a couple of drops of almond essence next time to the milk custard, as I felt it could do with a little extra flavour. I used dried hibiscus instead of tea as well.

  • Astrid5555 on August 29, 2020

    Made the suggested fig variation and used dried hibiscus flowers instead of the tea bags to make the syrup. Very quick to make and can be prepared a day ahead. Nice little treat!

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