Qamardeen Muhallabieh, مهلبية قمر الدين Yield: 4 (6 oz) Ramekins

Qamardeen Muhallabieh
(Apricot Pudding)


  • 200 gr. Qamardeen (Apricot Sheets) *
  • 2 cups hot water (for soaking the apricot sheets)
  • ½ cup cold water (for dissolving the corn starch)
  • 2½ tbsp. corn starch
  • Sugar to taste (optional)
  • 1 tsp. orange blossom water or rose water (optional)
  • Pistachios, almonds or shredded coconut (for garnish)

* Qamardeen Apricot sheets can be found at any Middle Eastern grocery store.


  1. Cut the Qamardeen sheets into small pieces and place them in a bowl.  Add the 2 cups of hot water, cover the bowl and let them soak overnight or for a few hours until they have dissolved.

  2. Place a fine mesh strainer over a medium sauce pan and pour the Qamardeen mixture through it.

  3. Dissolve the corn starch in ½ cup of cold water and add it to the apricot mixture along with the orange blossom water and sugar (if using). Mix well until combined.

  4. Bring the mixture to a boil, lower the heat and simmer until the mixture has thickened.

  5. Pour into ramekins and refrigerate before serving.  Garnish with coarsely ground pistachios, almonds or shredded coconut.