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| 4 Tasse | milk |
| 1 Tasse | sugar |
| 5 Esslöffel | Cornstarch diluted in 1/4 cup water |
| 2 Teelöffel | rosewater |
| 4 x ca. 30 g | Coarsely chopped nuts Use almonds, walnuts and pinenuts |
| 4 Esslöffel | Date honey |
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The origin of this dessert is Turkish, but it's much more popular in Israel than in its homeland. On the streets one can find inferior versions of Mahalibiya, but this version was the one served at the Mossad restaurant in Tel-Aviv (no longer exists), and is considered the best and most authentic one.
Bring the milk and the sugar to boil in a pan. Gradually add the diluted cornflour, mix until smooth. Add the rose water and cook another two minutes.
Divide among 8 dessert glasses, cool and refrigerate several hours.
Before serving, spoon the nut mixture evenly among glasses, and add a little date honey. Makes 8 servings.
Translated by Gabi Shahar.
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