Μαχαλλεπί (Μαγειρεύω Κυπριακά 2015). © Μουσείο Κυπριακών Τροφίμων και Διατροφής.
A delicious Middle Eastern milk pudding that only requires a few simple ingredients.
"In the old days we used to grind the rice using a hand mill. Now the flour is ready." (Pepa Frixou, Pachna Limassol)
Name - Recipe
Κρέμα με ρυζάλευρο ή καλαμποκάλευρο (νισεστέ). A cream with either rice flour or maize starch.
Version A
5 tbsp of nisiastó (maize starch)
4½ large cups of water
2 tbsp sugar
3 tbsp rosewater
Version B
1 tbsp of nisiastó (rice flour)
1 glass of water
1/2 tsp sugar
Version A
Put the maize starch in a saucepan and add 1 cup of water and stir to dissolve. Add the rest of the water (leaving 4 tablespoons back) and the sugar. Heat and stir until it thickens and starts to bubble. Then add the 4 tablespoons of water and stir constantly. Finally, add the rosewater and stir again for 2-3 minutes. It is ready when it fells heavy while falling off the spoon. Pour it into dishes that have been previously dampened with water so that it comes out easily. When it's completely cool, flip the plates over one by one, remove the mahallepi and place them in a deep bowl of ice water, one on top of the other. The water should cover them. Serve eachl piece with rose cordial, rose water, sugar and water. (MANRE 2006, 61)
Version B
"We used to wash the rice and spread it out on the weaved trays to dry in the sun. Then, using a hand mill we would grind it to a powder. We would would put a glass of water and a tablespoon of nisiasto (maize starch) in the pot and add half a spoonful of sugar. We would let it boil and thicken and it was ready to serve." (Pepa Frixou, 61 years old, Pachna Limassol)
Cooking in a pot.
- Often, rosewater and sugar or rose cordial are added before serving. - Nowadays, it is customary to prepare the above dessert with ready-made maize starch, as described in version A of the recipe. (Note: Stalo Lazarou)
Functional and symbolic role
It is prepared during the summer months and considered to be very refreshing (note: Stalo Lazarou).
Additional information and bibliography
Extract from an interview with Ms. Pepa Frixou: "Question: Were there any particular instances where the mahallepi was made? Was there a custom, an event? Answer: No. Question: Where did you learn the recipe from? Answer: From my mother. Question: Did you make any changes-modifications to the recipe (ingredients, ratio of ingredients, method of preparation, method of storage, method or means of baking)? Answer: In the old days we used to grind the rice using a hand mill. Now the flour is ready to buy. Question: Is it a local recipe, where is it made? Answer: All over Cyprus. Question: How often do you make mahallepi now? Answer: Very often. Question: How often were you making it previously? Answer: Previously we would also prepare it very often. Especially when we had children, we used to feed them. It was beneficial to them and sweet and they used to like it. (Pepa Frixou, 61 years old from Pachna Limassol)
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cypriot traditional preparations, Press and Information Office, Nicosia.
Oral testimony:Pepa Frixou, 61 years old from Pachna Limassol. Recording: Zenovia Charalambous, October 2010. Edited by Stalo Lazarou.
Zenovia Charalambous/Stalo Lazarou, Varvara Yangou
Μαχαλλεπί.
Μαχαλλεπί.
Μαχαλλεπί.
Μαχαλλεπί.
Μαχαλλεπί με σκουώς τριανταφύλλου.
Μαχαλλεπί με τριαντάφυλλο.
Μαχαλλεπί. Όταν κρυώσει και πήξει, αδειάζεται σε λεκάνη με νερό. Πηγή: Στάλω Λαζάρου.
Το μαχαλλεπί σερβίρεται σε κομμάτια, μέσα σε αραιωμένο σκουώς τριανταφύλλου (Μαγειρεύω Κυπριακά 2014). Πηγή: Στάλω Λαζάρου.
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