Mhalabiyeh (Fragrant Milk Pudding with Cranberries)

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Mhalabiyeh—the Palestinian version of panna cotta—is commonly flavored with mastic, which has a pleasant flavor reminiscent of licorice or pine. Purchase mastic at amazon.com. Alternatively, Reem Kassis suggests substituting 1 teaspoon of rose water or orange blossom water.

By
Reem Kassis
Reem Kassis

Reem Kassis ia a Palestinian writer focused on the intersection of food with culture, history, and politics. She is a two-time cookbook author and winner of The Guild of Food Writers Award and Gourmand World Cookbook award for The Palestinian Table (2017).

Experience: Reem Kassis is a Palestinian writer whose work focuses on the intersection of food with culture, history, and politics. You can find some of her writings in The Wall Street Journal, The Washington Post and The New York Times. Her debut cookbook, The Palestinian Table (2017), won The Guild of Food Writers Award and Gourmand World Cookbook award, was nominated for a James Beard Award, was short-listed for the Andre Simon Award and the Edward Stanford Award, and was picked as one of NPR's best books of 2017. Her second cookbook is The Arabesque Table (2021).

Education: Reem holds two undergraduate degrees from the University of Pennsylvania, an MBA from Wharton, and a MSc in Social Psychology from The London School of Economics. A former McKinsey consultant, Reem's work uses food and storytelling to share the narrative and culinary history of the entire Palestinian region with the world.

Expertise: Arabic Cuisine, Middle Eastern Food, Food History

Location: Philadelphia, Pennsylvania

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Mhalabiyeh (Fragrant Milk Pudding with Cranberries)
Photo: Greg DuPree
Active Time:
20 mins
Total Time:
2 hrs 40 mins
Yield:
12
Cook Mode (Keep screen awake)

Ingredients

  • 4 mastic gum pieces

  • 1 1/4 cups plus 1 pinch granulated sugar, divided

  • 4 cups whole milk, divided

  • 1/2 cup cornstarch

  • 1 cup heavy cream

  • 2 cups fresh or frozen cranberries

  • 1/4 cup water

Directions

  1. Grind mastic gum pieces and a pinch of sugar in a mortar and pestle until finely ground. Whisk together ground mastic gum mixture, 1 cup milk, and cornstarch in a small bowl until dissolved.

  2. Whisk together cream, 3/4 cup sugar, and remaining 3 cups milk in a large, heavy saucepan. Bring to a simmer over medium. When milk mixture is about to boil, add mastic mixture, and cook, whisking constantly, until thickened, about 1 minute. Remove from heat.

  3. Carefully ladle hot pudding into 12 (6- to 8-ounce) heatproof dessert bowls or glasses. Press plastic wrap or wax paper directly onto surface of each pudding to prevent a skin from forming. Let cool slightly, about 20 minutes; refrigerate until set and chilled, at least 2 hours or up to 24 hours.

  4. Meanwhile, combine cranberries, 1/4 cup water, and remaining 1/2 cup sugar in a small saucepan. Cook over low, stirring occasionally, until cranberries burst and release their juices, 8 to 10 minutes. Remove from heat, and let cool. Cover and chill until ready to serve.

  5. Serve puddings cold, topped with cranberry sauce.

Make Ahead

Pudding may be made up to a day in advance.

Originally appeared: December 2018

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