Mu-hal-a-be-yah~ Cornstarch Pudding
This is a dish found in the modern kitchen which originated in Egypt and
the Lebanon. A great family favourite, particularly during Ramadan, it is
simple to make, but care must be taken when adding the cornstarch flour paste to
avoid it becoming lumpy.
4 cups fresh, full cream milk
Put milk and sugar into a pan and bring to the boil. Reduce the heat to
low. Mix the cornstarch flour with the water to form a smooth paste, then add to
the milk, whisking in a little at a time until all in combined into a
smooth paste. Once it is well mixed, continue cooking for two to three
From the book "The Complete United Arab Emirates Cookbook"
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