Arab milk custard and strawberry compote (Mahalabiya) from Arabiyya: Recipes from the Life of an Arab in Diaspora (page 256) by Reem Assil

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sun-dried apricot preserves (M'rabaa mish mish)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dmdmdmmm on January 16, 2026

    It’s so prettyyy hehe sooo she referenced that it’s not much different from Maja Blanca, which is a filipino dessert but I disagree. Maja blanca is firm, like gelatin. This didnt set that way, its more like cream or like those pudding cups. I also found it a bit too sweet for me if just eaten as is. It reminds me of the rose water sugar syrup that came with the Gulab Jamun I get from my fave indian resto.The compote def helps balance that out and I like the texture contrast the pistachios give. It was ok. I’ll def lessen the sugar if i were to make this again

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