Mouhalabieh (Milk Pudding)
Mastic “tears,” as they’re called, are translucent fragments of tree resin that give off the scent of high, sweet pine. The fragrance is the flavor, suffusing this version of mouhalabieh, a delicate Arab milk pudding, from the French Palestinian chef Fadi Kattan's cookbook, "Bethlehem." Requirements are few: a pot of milk over flame; a whisking-in of sugar; mastic pounded down to a shimmery powder; cornstarch, for firming; and vigilance. As an early recipe in the 10th-century Baghdadi cookbook “Annals of the Caliphs’ Kitchens” warns: “You should never stop stirring.” Mr. Kattan suggests repeatedly tracing the number “8” with a spoon over the bottom of the pot, so the milk won’t scorch. When the mixture is near custard, pour it, still hot, into individual bowls. “It goes from liquid to quite solid in a few seconds,” he says. Let rest an hour at room temperature, then another two or more in the refrigerator, until it wobbles.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3cups plus 2 tablespoons/750 milliliters whole milk or almond milk
- ½cup plus 1 1/2 tablespoons/120 grams sugar
- 1teaspoon ground mastic (see Tip)
- ½cup plus 1 tablespoon/80 grams cornstarch
- Finely chopped pistachios, to garnish
Instructions
Step 1
In a medium pot, combine about two-thirds of the milk with the sugar and mastic over medium heat, stirring to dissolve the sugar. Whisk the cornstarch into the remaining milk until smooth. Slowly add the cornstarch mixture to the pot, stirring with a wooden spoon and making sure the milk doesn’t stick to the bottom or sides. Cook, stirring constantly, until the pudding begins to boil and has begun to thicken, 6 to 8 minutes. (The mixture should be thick yet creamy, not stiff.)Step 2
Remove the pot from the heat, stir well and immediately pour into glass serving bowls or glasses. Let cool at room temperature for 1 hour, then chill in the refrigerator for a minimum of 2 hours.Step 3
Garnish with the pistachios and serve.