Mahalabiya is the custardy cousin of—or, I would argue, maybe the original version of—the Italian dessert, panna cotta. In my search for a simple but elegant dessert, I became obsessed with learning about this delicacy. It has roots in seventh-century Persia and was introduced to Arabs in 10th-century Baghdad, but it must have influenced custards beyond the region. Mahalabiya is not much different from blancmange in Europe and maja blanca in the Philippines.

　　Mahalabiya is the ideal canvas for showcasing seasonal fruit. When it’s apricot season, I incorporate a thin layer of preserved apricots on top. When it’s summer, this chilled dessert gets a crown of berries, as it does in this mahalabiya recipe. The strawberries in this recipe can be swapped for eight ounces of any seasonal fruit, so feel free to be creative!

　　This custard firms up beautifully in small glasses or ramekins. The trick to perfecting this fragrant treat is to frequently whisk the custard as it cooks, so as not to scald the milk.

　　The custard can be stored, covered, in the refrigerator for up to 3 days.

　　Editor’s note: To make this mahalabiya dairy-free, Assil recommends using oat milk or almond milk and your favorite dairy-free cream substitute.

　　

Ingredients

Custard

2 cups whole milk

　　1 cup sugar

　　1 Tbsp. gently cracked cardamom pods (about 18 pods)

　　¼ cup cornstarch

　　1 cup cold heavy cream

　　2 tsp. rose water

　　

Topping

8 oz. strawberries, hulled and quartered or sliced

　　1 Tbsp. rose water

　　1 Tbsp. sugar, plus more as needed

　　¼ tsp. ground cardamom

　　1 Tbsp. lemon juice (about ½ lemon)

　　¼ cup crushed pistachios, toasted

　　2 Tbsp. dried rose petals (optional)

　　

Custard

Step 1

In a medium saucepan over medium-low heat, combine the milk, sugar, and cardamom pods and bring to a slow simmer. When bubbles start to form, turn down the heat to low and simmer for 10 minutes to steep the cardamom pods.

　　

Step 2

In a medium bowl, whisk the cornstarch into the cream until fully incorporated. Slowly whisk the cornstarch mixture into the hot milk, until it’s thickened. When the mixture holds the imprint of the whisk’s loops, remove it from the heat after about 5 minutes.

　　

Step 3

Add the rose water and then pour the warm mixture through a fine-mesh strainer. Transfer into four 6 oz. serving glasses or ramekins. Refrigerate, uncovered, for 4 to 6 hours to firm and chill.

　　

Topping

Step 4

In a medium saucepan, combine the strawberries, rose water, sugar, and ground cardamom and bring to a boil over high heat. Then turn down to low, cover the pan, and simmer for about 10 minutes to release the fruit’s juices. Uncover the pan and simmer until the liquid thickens and the strawberries soften, intensify in color, and start to shrink, another 10 to 15 minutes. Add the lemon juice. Adjust the sugar to taste. Let cool.

　　

Step 5

Just before serving, spoon the compote onto each chilled custard and sprinkle with the pistachios and rose petals.

　　Reprinted with permission from Arabiyya: Recipes from the Life of an Arab in Diaspora by Reem Assil. Copyright © 2022. Published by Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Bookshop, or Amazon.