This is a simple milk “cream” that is prepared over the stove in 5 minutes with milk, starch and flavoring. It is similar to the muhallabieh, except here rose water is used (and starch instead of rice flour). It was traditionally consumed for breakfast according to Fayez Aoun, author of 280 recettes de cuisine familiale libanaise with dry cookies or toasted bread. The arabic name of this cream, hariré, means silky and is very fitting.
INGREDIENTS:
- 2 cups of whole milk
- 1/3 cup of cornstarch less one tablespoon
- 2 teaspoons of rose water
- 3 tbsp of sugar
METHOD:
- Place the milk less 1/2 cup and the sugar in a pan over the stovetop and heat it; add the cornstarch to the remaining milk and stir to dissolve. Stir the milk a little to dissolve the sugar and when it starts steaming pour the cornstarch mixture in it. Stir continuously until the milk mixture thickens. Add the rose water and stir to mix.
- Transfer the cream to a large platter or several small bowls and cool. Refrigerate until serving time.
NOTE: You can use wheat starch instead of cornstarch or even rice flour to thicken the milk.
18 Comments
Is this kind of like a flan, but softer?
C’est simple et cela doit être doux et délicat…à essayer! Bises. Marina
A delightful and refined tasting treat! Perfect with biscotti.
Cheers,
Rosa
HI!!!!
I have been snooping around here a bit and sometimes wonder if we are on the same planet… your food looks so delicious and nutritious and there is not a post where I don’t learn something new or see something I have never seen before. Isn’t that incredible? I think it is!
XO
V
@Margaret: It is softer, but if you use one full 1/3 cup cornstarch it will be like a flan.
Looks so smooth and elegant – and lightly sweet!
That should very delighting….
That does look smooth as silk!
In Egypt, mahlabia is also made with cornstarch and rose water or orange blossom water added. Not very soft, we use 2 tbs of strarch per cup of milk.
Very simple and it looks amazing.
I am in love ,once again ! thank you for sharing your love of cooking and creating.
I so wanted to try this – being vegan I made a few adjustments and it was well received.
Please share this with your vegan fans :
2 Cups of coconut milk or almond. ( I did not try soy)
.
1/3 C cornstarch or I used arrowroot powder – I do not believe it matters much
2 teaspoon rose water
and instead of sugar , I used Agave nectar
3T …
I followed your recipe to a T and was so thrilled with the results. creamy and cool ,with such a unique flavor it surprises the palate
love it love it love it.
@Lucy: Thanks so much for offering a vegan version of this hariré! so glad you enjoyed it! I am intrigued by the combo of coconut milk and rose water; will have to try it soon!
Hey Joumana, you dont know how much relief this beautiful post brought me. I love real cream but donot eat it for the fear of gaining weight. This cream is definitely going to be a perfect substitute for the cream I love. Thank you!
Simple, aromatic and i´m sure delicious.
)
I´ve been exploring your blog and found mouth watering recipes that i will try soon.
I want to try making this for my kids. I am always on the look out for new, healthy recipes.
We love this sweet, called “muhallebi” and my mom makes well. My father nearly eats it after every meal:)) She burns some the cream, puts a little on top of the muhallebi. Enjoy it.
This looks and sounds so yummy! My mother use to make a pudding made with milk and cornstarch. I always loved it! Will have to try this one.
How simple is this? It would be fabulous with some fresh fruit and biscotti.