Muhallabia with strawberries

Jill Dupleix
Muhallabia with strawberries
Muhallabia with strawberries Photo: Natalie Boog

I first tried this Arabic dessert at the amazing Burj-el Arab hotel in Dubai, made with camel's milk - divine. This recipe uses cow's milk.


50g cornflour

1 litre whole milk

90g caster sugar

2 tbsp rosewater

2 tbsp ground pistachios

strawberries for serving


Mix the cornflour to a smooth paste with 100ml of the cold milk. Bring the remaining milk and the sugar to the boil in a heavy-based pan, stirring. Lower the heat and gradually add the paste to the hot milk, stirring constantly.

Simmer for 6 mins or until the mixture thickens enough to coat the back of the spoon rather than drip straight off. Add the rosewater, stirring, cook for a further minute, then cool for 10 mins.

Stir again and spoon into small glasses or individual dishes. Cool and refrigerate until set. Scatter a layer of ground pistachios on top then add a small, perfect strawberry.