Moghrabieh Pudding Recipe – Lebanese Special
Moghrabieh Pudding is a Lebanese-inspired twist on a traditional savory dish, transforming pearl couscous (moghrabieh) into a creamy, comforting dessert. Infused with floral notes of rose and orange blossom water and topped with crunchy nuts, this unique pudding blends Middle Eastern warmth with a modern sweet edge—perfect for Ramadan, festive gatherings, or as an elegant after-meal treat.
- Prep Time5 min
- Cook Time25 min
- Perform Time2 hr
- Total Time2 hr 30 min
Moghrabieh Pudding Ingredients:
- 1 cup pearl couscous (moghrabieh)
- 3 cups whole milk
- 1/2 cup sugar (adjust to taste)
- 1/4 tsp salt
- 1 tsp rose water
- 1 tsp orange blossom water
- 1/4 tsp ground mastic (optional, for authenticity)
For Garnish:
- Crushed pistachios or almonds
- Dried rose petals (optional)
- Honey or date syrup drizzle (optional)
Cook the Couscous:
Rinse the pearl couscous under cold water.
In a saucepan, combine couscous with 2 cups of milk and cook on medium heat for 10–12 minutes, stirring occasionally.
Add remaining 1 cup of milk, sugar, and salt. Simmer another 10–12 minutes, stirring frequently, until couscous is tender and mixture thickens.
Flavor & Finish:
Once pudding reaches a creamy consistency, remove from heat.
Stir in rose water, orange blossom water, and mastic if using.
Let cool for 10 minutes, then transfer to serving bowls or ramekins.
Chill & Serve:
Refrigerate for 1–2 hours until well chilled and slightly set.
Garnish with pistachios, rose petals, or a drizzle of syrup before serving.
Recipe Notes :
Consistency Tip: Add a splash of milk before serving if pudding becomes too thick after chilling.
Mastic Note: Use sparingly—just a pinch ground with sugar adds a distinctive Eastern Mediterranean aroma.
Variations: Replace part of the milk with cream for a richer texture or add a pinch of cardamom or cinnamon for warmth.
Make Ahead: Can be prepared a day in advance and stored covered in the fridge.
