Mosul’s mahalabiya evolves with new flavors and new customers
A cherished winter tradition
Mosul’s mahalabiya evolves with new flavors and new customers
NINEVEH – In Mosul, mahalabiya is more than just a dessert—it’s a cherished winter tradition that evokes childhood memories for many. Sohaib Ali, who learned the craft from his father, has modernized the classic recipe by incorporating chocolate, caramel, cinnamon, and cardamom, introducing flavors rarely found in the city’s traditional mahalabiya.
“I work in cold desserts during the summer, but in winter, I specialize in mahalabiya,” Ali told 964media. “The process begins by boiling camel milk with sugar and secret spices, then adding starch before pouring it into trays to cool. Finally, we garnish it with pistachios, almonds, walnuts, and honey.”
Traditionally served in cups, mahalabiya is now available in trays of various sizes, with prices ranging from 1,000 Iraqi dinars ($0.67) to 4,000 Iraqi dinars ($2.67). Preparing the dessert takes two to three hours, depending on the batch size.
Customers flock to Abdul Rashid Abu Al-Sharbat, a renowned dessert shop in Mosul, from both the east and west sides of the city and even from outside the governorate to sample Ali’s innovative mahalabiya.
“I tried mahalabiya from Abdul Rashid’s shop, and it was incredibly delicious and well-priced,” said Ahmed Younis, a regular customer. “Once you taste it, you get hooked. It’s rare in Mosul, despite the city’s diverse food scene. Mahalabiya and custard remind me of the past, and you don’t find this kind of dessert in many governorates.”
Salah Marwan, another patron, traveled from New Mosul specifically to enjoy a serving. “This is a traditional dish passed down from our ancestors,” he said. “I hope this type of mahalabiya never disappears because it has a special flavor that reminds us of childhood.”