A cold, rosewater-scented milk pudding set with cornflour, poured into small cups and finished with syrup, coconut and chopped nuts, sold from corner stalls near Carmel Market.
Where to eat it: 1 restaurant across 1 city.
Legend credits a Persian cook in the Sasanian court with serving this pudding to Arab general Al-Muhallab ibn Abi Sufra in the late 7th century, lending the dessert his name. The earliest written recipes date to the 10th century, and an Ottoman-era version flavoured with rose water and without the earlier chicken filling appears from around 1530. Israeli malabi is typically made with almond milk instead of dairy so it can follow a meat meal under kashrut, and that pareve version turned an old court dessert into an everyday street sweet. HaMalabia pours its rosewater malabi, in dairy and vegan versions, from a corner stall by Carmel Market, letting regulars pick their own syrups and toppings.
Common allergens: Dairy, Tree nuts
Tip from the editors. Stir constantly once the cornflour goes in; stop stirring for even a moment and the base scorches on the bottom.
HaMalabia on Allenby Street in Tel Aviv pours rosewater malabi pudding from a corner stall by Carmel Market, in dairy and vegan versions with toppings.
TryRosewater malabi pudding with syrup and toppings
TipOrder the vegan version if you want a lighter, less-sweet malabi; regulars mix and match syrups and toppings.
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