Kikapu wrote:When I was a kid in Cyprus in the early 60's and had mahallebi, it was sold as one piece and not broken up as it is in the video. It only had rose water and sugar with cold water. That's how I remember Cypriot mahallebi in Cyprus!
Cutting it is important so that it absorbs the fluids and flavors.The "modern" additive is triantafyllo (rose cordial) that gives it a sweater taste and nice colour.
At some traditional cypriot hotels they may serve it with some scoops of ice cream on top.
I personally eat one every afternoon in the summer. Instead of ice cream I top it up with about 6 ice cubes. Becomes extremely cold and refreshing after about 10 minutes.
Recipe: 4 glasses of water, 4 uncut fully heaped tablespoons of cornflour. Stir well, put on fire keep stirring until it gets thick. Pour in glass balls, let it cool down, then put in the fridge. Eat it next day.
btw thanks to Lordo, this topic really smells Cyprus.