My Friend Maureen’s Lebanese Apricot Cookies

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Apricot Walnut Cookies

These chewy, buttery brown sugar cookies are perfumed with nutmeg and studded with chewy apricots and toasted walnuts. They're Maureen Abood's grandmother's recipe, excerpted from her book Lebanese Baking.

Course Dessert

Cuisine Lebanese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 34 minutes minutes

Servings 36 (36 – 3-INCH, 7.5-CM) cookies

Calories 176.4kcal

Author Maureen Abood

Ingredients

• 1 cup dried apricots (149 grams)
• 1 cup toasted walnuts (128 grams) (See below)
• 1 teaspoon pure vanilla extract (4 grams)
• 1 cup light brown sugar (213 grams)
• 1 cup granulated white sugar (200 grams)
• 1 cup unsalted butter, room temperature (226 grams)
• 4 cups unbleached all-­purpose flour (480 grams)
• 4 teaspoons baking powder (16 grams)
• 1 teaspoon fine sea salt (6 grams)
• 1 teaspoon ground nutmeg (2 grams)
• 3 large eggs
• 1 teaspoon baking soda (6 grams)
• 1 tablespoon hot water (120°F, 49°C) (14 grams)

Instructions

• Prep the fruit and nuts. Coarsely chop the apricots and finely chop the walnuts.
• Begin the cookie dough. In the large bowl of a stand mixer fitted with the paddle attachment, add the apricots, walnuts, vanilla extract, brown sugar, white sugar, and butter. Set the mixer speed to medium and beat until the mixture fully combines.
• Mix the dry ingredients and combine. In another medium mixing bowl, whisk together the flour, baking powder, sea salt, and nutmeg. Add the flour mixture to the fruit mixture and mix on low speed just until combined.
• Add the eggs. Lightly beat the eggs, add them to the bowl, and mix on medium speed for 1 minute to combine thoroughly.
• Add the baking soda. In a small bowl, dissolve the baking soda in the hot water. Add the mixture to the batter and beat on medium speed for 30 seconds, forming the dough.
• Chill the dough. Scrap the dough down, and press plastic wrap tightly against it. Refrigerate for at least 2 hours and up to 3 days.
• Get ready to bake. Arrange an oven rack in the middle position and preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
• Form the cookies. Scoop about 42 grams (2 tablespoons) of the dough, roll it into a ball, and place it on one of the prepared baking sheets. Repeat with the rest of the dough, placing the balls 2 inches (5 cm) apart.
• Bake the cookies. One sheet at a time, bake until the cookies turn golden brown, 12 to 14 minutes.
• Cool and serve. On the baking sheets, let the cookies cool for 10 minutes, then transfer them to a cooling rack to cool to room temperature before serving.

Notes

• Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
• To toast the walnuts: Arrange an oven rack in the middle position and preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. On the baking sheet, spread the nuts in a single layer. Bake until the nuts become fragrant and turn golden brown, 10 to 12 minutes. Remove the nuts from the oven and let them cool to room temperature, 30 minutes.You can toast the walnuts ahead of time. Store them in an airtight container at room temperature for up to 1 month or in the freezer for up to 6 months.
• Storage: You can store the cookies in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

• Variation: My mother used dried apricots in her cookies, but my grandmother’s recipe calls for chopped dates and raisins. Swap the apricots for either of those or your favorite dried fruits.

“Reprinted from Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods by Maureen Abood. Text copyright © 2024 by Maureen Abood. Photography © Kristin Teig. Used with permission of the publisher, Countryman Press, an imprint of W. W. Norton & Company, Inc. All rights reserved.”

Nutrition

Calories: 176.4kcal | Carbohydrates: 25g | Protein: 2.6g | Fat: 7.8g | Saturated Fat: 3.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 1.8g | Trans Fat: 0.2g | Cholesterol: 27.2mg | Sodium: 150.5mg | Potassium: 86.4mg | Fiber: 0.9g | Sugar: 13.6g | Vitamin A: 308.5IU | Vitamin C: 0.1mg | Calcium: 42.2mg | Iron: 1mg

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This easy chicken and quinoa bowl recipe blends traditional Lebanese flavors with contemporary ingredients like quinoa and halloumi, creating a culturally rich yet modern dish. 

The smashed cucumber and tomato salad uses a Chinese technique where cucumbers are smashed with a knife’s side and then torn into craggy pieces, enhancing their ability to soak up flavors such as lemon juice and Greek yogurt. This technique, paired with salt-draining the cherry tomatoes, ensures they fully absorb the dressing, enriching the salad’s taste.

What I love most about these bowls is their adaptability, making them a perfect choice for family meals where everyone might want something a little different. 

Ingredients for Lebanese Chicken and Quinoa Bowls

Each ingredient in this recipe brings its own unique flavor and texture, making its combination worth repeating week after week. Here’s what makes this Quinoa Chicken Bowl not just delicious, but uniquely nourishing:

• Persian Cucumbers: Smashed Persian cucumbers, with their thin peel, add a refreshing and crunchy bite to this bowl, without the extra effort of having to peel them. Use English cucumbers if you can’t get Persian ones. 
• Cherry tomatoes taste good all year round, making them a great choice for this recipe, especially when tomatoes are out of season.
• Salt enhances the flavors and also helps remove excess moisture from the cucumbers and tomatoes.
• Halloumi: This firm, salty cheese adds a delightful texture and rich flavor to the bowl. I like to grate it for even distribution.
• Lebanese 7 Spice (sebaa baharat) is a blend of ground allspice, black pepper, cinnamon, coriander, nutmeg, and cloves. It gives the chicken a deeply comforting warm, and aromatic flavor. This recipe includes instructions for blending your own 7-spice mixture, but If you have pre-mixed 7-spice or baharat in your pantry, you can absolutely use that instead.
• Chicken thighs: Chosen for their juiciness, these are seasoned and cooked to perfection.
• Extra virgin olive oil: Coating the chicken with fruity extra virgin olive oil helps it brown and ensures that the spices adhere well to the chicken, adding depth and richness. Try our premium, single-origin Extra Virgin Olive Oils
• Quinoa: A super grain that is as nutritious as it is delicious, providing a fluffy base for the bowls.
• Greek yogurt brings creaminess to the cucumber and tomato salad, balancing out the spices.
• Lemon juice adds a necessary zing that lifts all the other flavors.
• Fresh Herbs: Mint and parsley add freshness and brightness.
• Kalamata olives: Deeply colored kalamata olives contribute a briny depth, enhancing the Mediterranean feel of the bowl.
• Pine nuts, toasted in a splash of olive oil, add a delicious, nutty crunch.

What Is Lebanese 7 Spice?

Lebanese 7 spice, or “sebaa baharat” in Arabic, is a staple spice blend in Middle Eastern cooking. Baharat is the Arabic word for “spices.” which generally refers to any Middle Eastern spice blend, and “sebaa” is the Arabic word for seven.

Seven spice is cherished throughout Lebanon, Palestine, Syria, and Jordan. Each region, even each household, might boast its own unique blend, turning this traditional mix into a closely guarded family secret. These spice blends may or may not actually include 7 different spices.

When it came to making, my own blend for this quinoa chicken bowl, I experimented with various combinations for the perfect blend. I settled on the warm, aromatic mix of allspice, black pepper, cinnamon, coriander, nutmeg, and cloves.

You can make the spice blend yourself, as I did for this recipe, but if you don’t have all the spices or you don’t want to mix the blend yourself you can swap in a jar of baharat from your pantry. It will definitely work in this recipe.

How to Make Quinoa Bowls

You can make Quinoa Chicken Bowls in a few simple steps. Each component can be stored separately in the fridge, making it an excellent choice for meal prep.

• Get ready: Preheat the oven to 400°F and line a baking sheet with parchment paper. 
• To make Lebanese 7 Spice Blend: To make your own 7 Spice mixture, mix together 1 tablespoon ground allspice, 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground black pepper, 1 teaspoon ground coriander, 1/2 teaspoon grated nutmeg, and 1/2 teaspoon ground cloves until thoroughly combined. Makes about 1/2 cup.
• Prepare the Cucumber-Tomato Salad: Using the side of your knife or a mortar, smash 1 pound Persian cucumbers until they divide into 4 or so pieces lengthwise. Then, either tear or cut them into rough, bite-sized chunks. Transfer them to a colander set over a bowl or in the sink. Halve 1 pint cherry tomatoes and add to the cucumbers. Season with 1 1/2 teaspoons salt. Set aside to drain for 30 minutes.
• Cook the chicken: Toss 1 pound boneless skinless chicken thighs with 1 teaspoon Lebanese 7 Spice Blend or baharat, 1 teaspoon salt, and about a tablespoon olive oil. Transfer to a parchment-lined baking sheet. Once that’s done, roast until an instant-read thermometer reads at least 165°F, about 20 minutes, or until the center is fully opaque and the juices run clear. Set the chicken aside to rest for 10 minutes, then slice each thigh into bite-sized pieces. 
• Cook the quinoa: While the chicken bakes, rinse 1 1/2 cups uncooked quinoa in a fine mesh strainer until the water runs clear. Transfer to a pot and add 2 1/4 cups water and 1 1/2 teaspoons salt. Bring to a boil over high heat, reduce to low, and cover. Cook until the water is absorbed, about 15 minutes. Turn off the heat and allow to steam for another 10 minutes.
• Toast Pine Nuts: In a small frying pan, combine a teaspoon of olive oil and 1/3 cup pine nuts, and set over medium heat. When it starts to sizzle, give it a stir. Stir the pine nuts frequently until they turn golden brown, 2 to 3 minutes, being careful not to burn them. Transfer to a bowl.
• Finish the Cucumber-Tomato Salad: Mix drained cucumbers and tomatoes with 1/2 cup plain Greek yogurt and the juice of 1 lemon.
• Build the bowls: Divide quinoa between bowls and then top with sliced chicken and cucumber-tomato salad and 1 (8-ounce) block halloumi, grated. Top with pine nuts, pitted and chopped Kalamata olives, mint leaves, and chopped parsley. Drizzle with dressing from the salad and serve with lemon wedges.

Ways to Make this Recipe Your Own

What’s great about these Quinoa Chicken Bowls is that they’re completely customizable to suit your personal preferences. Here are a few ideas for ways to customize them. 

• Swap chicken thighs for chicken breasts if you prefer, or use crispy roasted chickpeas for a vegetarian variant.
• Replace quinoa with another grain like cooked barley, bulgur wheat, or brown rice.
• Experiment with different cheeses such as feta or goat cheese if halloumi isn’t your style.
• Add some heat to the chicken with a pinch of crushed red pepper
• For those who prefer that signature, squeaky texture, pan-frying or grilling the halloumi is also an option.

What to Serve with Quinoa Chicken Bowls

Serve Quinoa Chicken Bowls with Lebanese 7 Spices with a warm flatbread like Taboon. Pair it with a refreshing mint lemonade or your favorite white wine. For dessert, a light lemon sorbet, lemon tart, or pistachio cake would perfectly round off this meal.

If you mix your own batch of 7-spice, use the leftover spice blend in just about any chicken recipe to give it a Lebanese twist! It would be great in shish tawook, chicken shawarma salad bowls, or even oven roasted chicken.

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Lebanese Quinoa Chicken Bowls

Dive into a bowl of vibrant Middle Eastern flavors with our Quinoa Chicken Bowl featuring Lebanese 7 spice and a refreshing smashed cucumber salad. This recipe combines wholesome ingredients with a punch of flavor, perfect for a nutritious family meal or a week's worth of meal prep.

Course Entree

Cuisine Lebanese

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 593.2kcal

Author Omayah Atassi

Ingredients

• 1 pound chicken thighs, boneless and skinless
• 1 teaspoon Lebanese 7 Spice Blend or baharat spice blend
• salt
• extra virgin olive oil
• 1 1/2 cups uncooked quinoa
• 1/4 cup pine nuts
• 1 (8 ounce) block halloumi, grated
• kalamata olives, pitted and chopped
• mint leaves
• chopped parsley
• lemon wedges

Cucumber-Tomato Salad

• 3 to 4 Persian cucumbers, about 1 pound
• 1 pint cherry tomatoes
• 1 1/2 teaspoons salt
• 1/2 cup plain Greek yogurt
• 1 lemon, juiced

Instructions

• Get ready: Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Prep the Cucumber-Tomato Salad: Using the side of your knife or a mortar, smash the cucumbers until they divide into 4 or so pieces lengthwise. Then, either tear or cut them into rough, bite-sized chunks. Transfer them to a colander set over a bowl or in the sink. Halve cherry tomatoes and add to the cucumbers. Season with salt. Set aside to drain for 30 minutes.
• Cook the chicken: Toss chicken with 1 teaspoon Lebanese 7 Spice Blend or baharat, 1 teaspoon salt, and about a tablespoon olive oil. Transfer to a parchment-lined baking sheet and roast until an instant read thermometer reads at least 165°F, about 20 minutes, or until the center is fully opaque and the juices run clear. Set the chicken aside to rest for 10 minutes, then slice each thigh into bite-sized pieces.
• Cook the quinoa: While the chicken bakes, rinse the quinoa in a fine mesh strainer until the water runs clear. Transfer to a pot and add 2 1/4 cups water and 1 1/2 teaspoons salt. Bring to a boil over high heat, reduce to low, and cover. Cook until the water is absorbed, about 15 minutes. Turn off the heat and allow to steam for another 10 minutes.
• Toast the pine nuts: In a small frying pan, add a teaspoon of olive oil and pine nuts, and set over medium heat. When it starts to sizzle, give it a stir. Stir the pine nuts frequently until they start to turn golden brown, 2 to 3 minutes, being careful not to burn them. Transfer to a bowl.
• Finish the Cucumber-Tomato Salad: Mix drained cucumbers and tomatoes with Greek yogurt and lemon juice.
• Build the bowls: Divide quinoa between bowls and top with sliced chicken and cucumber-tomato salad and halloumi. Top with pine nuts, olives, mint, and parsley. Drizzle with dressing from the salad and serve with lemon wedges.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the Bharat spice blend, olive oil, and kalamata olives.
• To make Lebanese 7 Spice Blend: Mix 1 tablespoon ground allspice, 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground black pepper, 1 teaspoon ground coriander, 1/2 teaspoon grated nutmeg, and 1/2 teaspoon ground cloves until thoroughly combined. Makes about 1/2 cup.

Nutrition

Calories: 593.2kcal | Carbohydrates: 52.2g | Protein: 33g | Fat: 28.9g | Saturated Fat: 6.1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10.5g | Trans Fat: 0.1g | Cholesterol: 112.4mg | Sodium: 989.5mg | Potassium: 1034.1mg | Fiber: 6.7g | Sugar: 5.4g | Vitamin A: 729.3IU | Vitamin C: 42.5mg | Calcium: 97.9mg | Iron: 5.3mg

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Hummus is a quintessential Middle Eastern dip made by blending chickpeas with tahini, garlic, and lemon. Being raised in Egypt, hummus was a regular part of our meals as a family and it’s super easy to make. Even if you don’t think of yourself as an expert in the kitchen, I promise, you can learn how to make hummus at home and skip the store-bought stuff!

Once you’ve learned how to make hummus let your creativity be your guide! Use hummus as a spread on your favorite sandwiches, use it as a dip for your favorite crunchy vegetables or pita chips, or as a base for a full meal like I do in this layered hummus recipe or my recipe for meatballs and hummus. I’m telling you, hummus goes on almost everything.

Plus, hummus is good for you. Chickpeas are loaded with fiber and plant-based protein while olive oil is rich in antioxidants and heart-healthy fats. Who doesn’t love a healthy, easy-to-make snack?

Hummus Ingredients

To make homemade hummus, all you need is chickpeas, garlic, tahini, lemon juice, olive oil, and salt. However, dressing it up with a little sumac takes it over the top. This is entirely optional, but why not have a little fun?

• Chickpeas, also known as garbanzo beans, are the star ingredient in hummus. If you’re wondering how to make hummus from scratch—the best, extra creamy, authentic stuff—you’ll want to cook dried chickpeas from scratch. Soak overnight and then boil in water until cooked through. It isn’t a big extra step and the payoff is worth it.
• Garlic: Start with 1 clove and make sure it is finely minced. To tame its pungency, allow minced garlic to sit in a little bit of lemon juice for a few minutes.
• Tahini is a rich, nutty paste made from toasted sesame seeds. The quality of your tahini will absolutely impact the flavor of the hummus. You can find my go-to tahini paste here.
• Fresh Lemon Juice adds a brightness that lifts the earthy flavor of the chickpeas.
• Kosher Salt: Just a pinch of kosher salt is enough to enhance the flavors of the other ingredients. You can always taste and add more if you’d like.
• Extra Virgin Olive Oil: A generous drizzle of quality extra virgin olive oil is the way to finish and serve this dip the authentic way. This is a key ingredient so the better the olive oil the better the flavor.
  • TRY IT: I have a selection of my favorite olive oils from around the globe available in our shop. Find the one you like the best.
• Garnish: My favorite way to garnish a bowl of hummus is with a few pinches of tangy sumac (sometimes ground cumin is a good addition). If you have some extra cooked chickpeas, plant them right in the middle. For a pop of green, you can add a garnish of fresh parsley.

How to Make Hummus

• Soak and Cook Chickpeas. Place 1 cup dried chickpeas in a large bowl and cover with plenty of water (the beans will expand.) Soak overnight. When ready, drain the chickpeas and place them in a medium-sized heavy cooking pot. Cover with water by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours. You should end up with about 3 cups of cooked chickpeas. If using canned chickpeas, give them a quick 20-minute simmer in plenty of water to help soften them some more.
• Peel the chickpeas. Cover the cooked chickpeas in hot water and add 1 1/2 teaspoons baking soda. Leave for a few minutes. Take a handful of chickpeas and rub them under running water to remove the skins. Discard skins. Let the chickpeas cool completely before using. Reserve 1 to 2 tablespoons of chickpeas to garnish the finished hummus later.
• Puree the chickpeas. Dry the chickpeas well then add them to the bowl of a large food processor fitted with the S-blade. Run the processor until the chickpeas turn into a smooth powder-like paste.
• Finish the hummus. While the food processor is running, add 2 ice cubes, tahini, salt, and lemon juice. Blend for about 4 to 5 minutes. Check, and if the consistency is too thick, run the processor and slowly add a little water. Blend until you reach the desired silky-smooth consistency. At this point, you can cover and refrigerate the hummus for an hour or so before serving.
• Transfer to a serving bowl and garnish. Spread the hummus in a serving bowl and add a generous drizzle of good extra virgin olive oil. Add the reserved chickpeas to the middle, if you’d like. Sprinkle sumac on top. Enjoy with warm pita wedges, your favorite veggies, and some warm pita bread.

Tips for Making Hummus

Smooth, creamy hummus is one part art and one part science. Follow these simple tips and tricks for making velvety hummus at home.

• Cook the chickpeas well (even canned chickpeas can use a quick simmer!) I already mentioned that dry chickpeas make the best hummus. Soak them overnight then simmer for 2 hours. Don’t worry about overcooking them, it just gives you creamier hummus. Even if you’re using canned chickpeas, give them a brief 20-minute simmer so they will be well-cooked and tender. If you’re new to cooking beans from scratch, I have you covered! I have written about how to cook chickpeas in the crockpot, the pressure cooker, and the stovetop. So pick your favorite way.
• Peel the chickpeas. Chickpea skins are edible, but if you want creamy hummus, peel the chickpeas and discard the skins. Of course, sometimes I don’t peel the chickpeas, but that doesn’t change the taste, it only makes the hummus a bit on the rustic side.
• Use quality tahini and enough of it. Tahini paste is a key ingredient in an authentic hummus recipe. It will add that rich consistency and subtle nutty flavor. There are all sorts of tahini options out there. The best tahini comes from Ethiopian sesame seeds. I use organic Soom tahini from 100% roasted and pressed organic Ethiopian White Humera sesame seeds.
• Add ice. I learned this trick from my mother-in-law who is a master of the Levant kitchen. The ice cubes help create a creamy, fluffy texture—kinda like freshly churned ice cream.
• Don’t rush it! Let the food processor run for 4 to 5 minutes. Run the food processor for a few minutes so the hummus mixture will blend well enough to a smooth texture.
• Taste and Test: It’s important to taste your hummus and test it for the right consistency. If you’ve added too much liquid and want to thicken it you can add more tahini or more chickpeas. It will also firm up a little once it has cooled in the fridge. You can also add 1 to 2 tablespoons of Greek yogurt, but that will change the taste as well.
• Tahini replacements: Let me be clear, if you want to make the real deal dip using an authentic hummus recipe, you should not substitute tahini for something else. However, if you want to make a chickpea dip and you are out of tahini, you can use nut butter such as cashew, almond, or brazil nut butter. Each of these nut butters will give you a different flavor profile. With the absence of tahini, I would not call it hummus.

How to Enjoy Hummus

People of the Mediterranean, myself included, eat hummus with pita bread. And if we’re doing a more modern thing, then maybe pita chips. But there are many ways to serve and enjoy this tasty dip:

• As part of mezze alongside other small plates like baba ganoush, tabouli, roasted cauliflower, or pearl couscous salad.
• To make a Mediterranean dinner bowl like these vegetarian Mediterranean bowls with quinoa, and hummus and veggies or these chicken shawarma bowls.
• As a side next to things like kofta kabobs, chicken kabobs or Greek souvlaki, lamb chops, salmon kabobs or even a fun shrimp skillet.
• For breakfast? Sure! Hummus makes the best savory breakfast toasts or these satisfying breakfast bowls.
• Dress it up! Top your hummus with fresh veggies like I did in this Farmer’s Market Hummus, load it with shishito peppers, or pile on seasoned ground beef and vegetables for a layered hummus recipe.  

Fun Spins on Traditional Hummus Recipes

I think plain, authentic hummus reigns supreme, but I do love to play around with fun flavors. Here are a few options you might like:

• Roasted Carrot Hummus
• Pumpkin Hummus
• Roasted Red Pepper Hummus
• Avocado Hummus
• Beet Hummus
• Roasted garlic Hummus

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Hummus Recipe (Easy, Authentic, Creamy and Smooth)

How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. Follow my tips to achieve the best hummus ever—thick, smooth, rich, and ultra-creamy.

Course Appetizers

Cuisine Middle Eastern

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Calories 160.9kcal

Author Suzy Karadsheh

Ingredients

• 3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas.)
• 1 1/2 teaspoons baking soda, (optional) use if peeling chickpeas
• 1 to 2 garlic cloves minced
• 2 ice cubes
• 1/3 cup tahini
• 1/2 tsp kosher salt
• Juice of 1 lemon
• Arbequina extra virgin olive oil, to serve
• Sumac, to serve

Instructions

• Soak the chickpeas: If using canned chickpeas, you can skip to step 4. Place dried chickpeas in a large bowl, cover with water, and soak overnight.
• Cook the chickpeas: The next day, drain the chickpeas cover with 2 inches of water. Bring to boil over high heat, then reduce the heat so the chickpeas are at a simmer. Simmer for 1 1/2 to 2 hours.
• Remove the skins: Add 1 1/2 teaspoons baking soda to the water with the chickpeas. Leave for a few minutes. Turn off the heat. Drain the chickpeas into a colander. While rinsing the chickpeas under running water, take a handful of chickpeas and rub them to remove the skins. Place peeled chickpeas in a bowl.
• Puree the chickpeas: Add cooked (or canned) chickpeas and minced garlic to the bowl of a food processor fitted with the S-blade. Puree until a smooth, powder-like mixture forms.
• Finish the hummus: While the food processor is running, feed 2 ice cubes, tahini, salt, and lemon juice through the tube, and process for about 4 to 5 minutes. Check, and if the consistency is too thick, run the processor and slowly add a little water, 1 tablespoon at a time, until you reach the desired silky smooth consistency.
• Garnish and serve: Spread in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with a few chickpeas, if you like. Sprinkle with sumac. Enjoy with warm pita wedges and your favorite veggies.

Video

Notes

• If using canned chickpeas, make sure they are drained and rinsed. It helps if you also give them a quick 20-minute simmer in a bit of water so they soften well (dry them before use).
• To peel canned chickpeas: Cover chickpeas in hot water and add 1 1/2 teaspoons baking soda. Leave for a few minutes. Take a handful of chickpeas and rub under running water to remove the skins. Place peeled chickpeas in a bowl.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 160.9kcal | Carbohydrates: 19.2g | Protein: 7.2g | Fat: 6.9g | Saturated Fat: 0.9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2.4g | Sodium: 358.6mg | Potassium: 227.6mg | Fiber: 5.2g | Sugar: 3g | Vitamin A: 23.5IU | Vitamin C: 1.8mg | Calcium: 45.3mg | Iron: 2.2mg

This post originally appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for readers’ benefit. Enjoy!

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Muhalabia is a milk pudding enjoyed throughout many Arab, Middle Eastern and Mediterranean countries. The creamy milk pudding can be spelled in a number of different ways—you’ll often see it written as “Muhallabi, Malabi, or Mehalabeya,” with Greece and Turkey boasting their own versions.

It’s especially popular in the summer months when the light and cooling dessert is a welcomed break from the region’s sweltering heat. It has a smooth and decadent texture with a delicate, slightly sweet flavor.

Muhalabia is served cold, so it’s convenient for dinner parties, especially after a summery meal of Cucumber Tomato Salad, Grilled Harissa Chicken, and Taboon (Palestinian Flatbread).

Like Rizogalo (Greek Rice Pudding) and Dark Chocolate and Olive Oil Mousse, you can make it in advance and keep it in your fridge so you don’t need to do any last-minute preparations—you can just enjoy your time socializing by the grill. 

In this milk pudding recipe, a simple sprinkling of pistachios and rose petals is traditional. It’s the same topping you’ll see on so many desserts, from Rice Pudding to Baklava. But I love the addition of macerated fresh strawberries here. It gives this light dessert another layer of texture and bright, fresh summer flavors.

Muhalabia Milk Pudding Ingredients

This milk pudding uses simple, humble ingredients that are are often found in every household in the Middle East. Luckily, they’re all easy to source regardless of location:

• Dairy: Muhalabia is traditionally made with whole milk, but you can substitute with plant-based milks for a vegan option (I like almond milk). For an extra rich and creamy version I will swap 3/4 cup of the whole milk for heavy cream.
• Sugar: This recipe calls for 1/2 cup of sugar, but you can add up 3/4-1 cup sugar if you like a sweeter dessert. Start with 1/2 cup and adjust to taste. 
• Cornstarch: A thickener for soups, sauces, and desserts, cornstarch is made from finely ground corn flour. You can substitute with rice flour but it would add a slight texture to the pudding. 
• Rose water: Rose water is created by distilling rose petals with steam. The floral scent goes well with spices, nuts, fruits, and desserts. Check the international foods aisle of your grocery store, or order our favorite rose water from our shop. You can learn all about rose water, how to cook with it, our favorite type, and how it’s made in our “What Is Rose Water And How Do You Use It” essential guide.
• Pistachios: Pistachios are a major part of Mediterranean and Middle Eastern desserts. They are famously a main ingredient in baklava, but they’re also a garnish for many cakes, cookies, ice cream, and more. It’s very traditional to garnish muhalabia and other creamy desserts like rice pudding with chopped pistachios. I love the flavor and color contrast of green pistachios in creamy puddings. 
• Strawberries: Strawberries are full of bright and fresh flavor. They are available in abundance in the summer months, and when they’re in season they are super juicy and sweet. In this dessert, we take full advantage of their beautiful color and sweetness. You can substitute with other berries or seasonal sliced fruits. If you have extra time replace the macerated strawberries with strawberry compote scented with rose water and mint.

How to Make Muhalabia Milk Pudding 

This milk pudding recipe comes together with just a few ingredients and one pot. To make Muhalabia:

• Whisk the pudding ingredients: In a cold, medium-sized pot whisk together 4 cups of whole milk and 1/2 cup each of sugar and cornstarch. Whisk very well until well combined and the sugar and cornstarch have dissolved. 
• Heat the pudding: Put the pot on medium-high heat and continue whisking until it is bubbling. Lower the heat to medium and cook, stirring often, until the pudding thickens. 
• Flavor the pudding: Once thick, remove the pot from the heat and whisk in 1 teaspoon of rose water. 
• Chill: Divide into 4-8 individual cups, making sure to leave some space for the macerated strawberries. Set aside to cool, then chill in your refrigerator until set, at least 2 hours or up to 2 days. 
• Make the macerated strawberries: In a large mixing bowl, stir together 1 pound of quartered strawberries, 2 tablespoons of sugar, and 1/2 teaspoon of rose water. Let stand at room temperature until the fruit releases its juices, at least 30 minutes. Once macerated, refrigerate until you are ready to serve, up to 1 day. 
• Serve: Top the pudding with the macerated strawberries. Garnish with about 2 tablespoons of crushed pistachios and serve cold. 

Ways to Mix it Up

Muhalabia’s simple milk pudding is a blank canvas that will take on whatever flavor you choose to add to it. Feel free to customize this dessert to your preference. 

Traditionally, muhalabia is flavored with rose water or orange blossom water and sometimes mastic, a pine-like tree resin that’s most commonly used in Mediterranean and Middle Eastern cuisines.

Try making your own version of the pudding with flavors like vanilla, cardamom, cinnamon, or orange. From there, experiment with garnishes like shredded coconut or raisins and a sprinkling of cinnamon.

Additionally, while fresh strawberries pair well with the floral scent of rose. Feel free to experiment with other fruits and flavors like mixed berry compote. And if you love strawberries, try this Sicilian Strawberry Pudding (Gelo Di Fragole) next!

What to Serve with Muhalabia Milk Pudding 

Muhalabia is a delicious light dessert to serve at brunch, perhaps after a feast of Middle Eastern breakfast staples like Shakshuka. Or, serve after dinner to top off a fresh summer BBQ with grilled favorites like Shish Tawook and Romaine Salad. Serve with hot cups of Arabic Tea with Fresh Mint, Lemon Ginger Tea or coffee.

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Mahalabia (Rose Water Milk Pudding)

Muhalabia is a Middle Eastern milk pudding similar to Italian panna cotta but finished with rose water and pistachios. It has a smooth and creamy texture with a delicate sweetness. Plus, it can be made in advance. This delicious, easy, gluten- and fuss-free dessert is perfect for a holiday brunch or dinner party. This recipe will yield four 1-cup servings or eight 1/2-cup servings.

Course brunch, Dessert

Cuisine Meditrranean, Middle Eastern

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

(Chilling Time) 2 hours hours

Total Time 25 minutes minutes

Servings 8

Calories 192kcal

Author Mai Kakish

Ingredients

For the milk pudding:

• 4 cups whole milk or almond milk
• 1/2 cup granulated sugar
• 1/2 cup cornstarch
• 1 teaspoon rosewater
• 2 tablespoons unsalted shelled pistachios, crushed, for garnish

For the macerated strawberries:

• 1 pound strawberries, stems removed and quartered
• 2 tablespoons sugar
• 1/2 teaspoon rosewater

Instructions

To Make the Muhalabia (Milk Pudding):

• Make the pudding: In a cold medium saucepan, whisk together the milk, sugar, and cornstarch until the cornstarch and the sugar have dissolved completely.
• Heat the milk: Set the saucepan over medium-high heat and bring to a gentle boil. Whisk constantly so the milk doesn’t stick to the bottom of the pan. Lower the heat to medium and continue to whisk until the mixture thickens, about 10 minutes.
• Season the pudding: Remove the saucepan from the heat and whisk in the rose water.
• Chill: Divide the pudding into 4-8 individual cups. Make sure to leave some space for the macerated strawberries. Set aside to cool, then refrigerate until the pudding is completely set and firm, about 2-3 hours or up to 2 days.

To Make the Maccerated Strawberries:

• Season the strawberries: In a medium bowl, stir together the strawberries, sugar, and rosewater. Let stand at room temperature until the juices are released, at least 30 minutes or up to 2 hours. After at least 30 minutes, refrigerate until you are ready to serve (up to one day).

To serve:

• Garnish and serve: Top the pudding with macerated strawberries. Garnish with the crushed pistachios and serve cold.

Notes

• This recipe can be tweaked to your taste. Add more sugar if you have a sweet tooth, or add cinnamon, nutmeg, or other spices to give a depth of flavor.
• Keep a close eye on things while you thicken the milk–whisk constantly to avoid any scorching.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 192kcal | Carbohydrates: 33.3g | Protein: 4.8g | Fat: 5g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.3g | Cholesterol: 14.6mg | Sodium: 47.8mg | Potassium: 289.5mg | Fiber: 1.4g | Sugar: 24.3g | Vitamin A: 212.2IU | Vitamin C: 33.4mg | Calcium: 161.4mg | Iron: 0.4mg

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