6 Reviews

I made this recipe and subbed coconut for the ground almonds. I added vanilla. I thought it needed to be a little bit thicker, but it was still good.I doubled this recipe as you can see in the picture. Thanks for the recipe.

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chef FIFI September 28, 2006

Great recipe! Brought fond memories of my childhood. Tried it with modifications. Thanks a lot.

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Ameena A. July 02, 2014

This is the same recipe as in the Complete Middle East Cookbook By Tess Mallos although she also says you can garnish with pomegranate seeds too.

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UmmBinat August 26, 2009

This is a great snack! I am LEBANESE and grew up loving this. This is great for babies aswell. Don't forget to cover with platic wrap when leaving any leftovers out overnight. Also, the nuts are not a must, I only served them with nuts if company was over...It tastes great as is! ENJOYYYYYYYY

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dabkeh March 17, 2006

This is gorgeous! Thought it might be a little bland without spices - but it's PERFECT! Had it for breakfast on a very cold, grey British day! Many thanks Bergy!

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Tina and Dave January 08, 2006
Muhallabia, Lebanese Almond Cream Pudding