DISH RESEARCH · Dish
Mahalabia
Also known as: مهلبية
A chilled Arab milk pudding with a silky cornstarch-set body and a simple vanilla fragrance.
About Mahalabia
Mahalabia is a milk pudding popular across Arab cuisines. This profile follows Egyptian author Amira Ibrahim’s four-ingredient family version, using whole milk and vanilla rather than combining the rosewater and orange-blossom variations.
Whole milk supplies the pudding’s rich dairy flavour, sugar adds measured sweetness, and vanilla gives a familiar warm perfume. Cornstarch thickens it without eggs or flour.
The finished pudding is pale, glossy and silky, setting softly in individual cups after chilling. It holds a spoonful but remains tender and creamy rather than firm or gelatinous.
Allergens in this recipe
Contains: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Mahalabia
Amira Ibrahim whole-milk vanilla mahalabia.
- Whole milkCreamy pudding base
- Granulated sugarSweetness
- CornstarchPudding thickener
- Vanilla extractFragrance
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Whole milk:
- Granulated sugar:
- Cornstarch:
- Vanilla extract:
Origins & food traditions
The selected Egyptian author presents this as the simple mahalabia she grew up with, while identifying whole milk as the traditional authentic base; the exact recipe card fixes vanilla as the flavouring.
Countries
- Egypt
- EgyptCatalogue link pending review
Cuisines & regions
- Egyptian Cuisine
- Arab Cuisine
- Egyptian CuisineCatalogue link pending review