Mahlepi — traditional dessert of Northern Cyprus flavored with rose water

Mahlepi is a delicate and aromatic dessert that combines the traditions of Cyprus, Turkey, and the Middle East. Its refined flavor with hints of rose water makes it one of the island's most beloved dishes, especially on hot summer days.

• Variations of Mahlepi
• Ingredients
• How Mahlepi is Made
• How the Dessert is Served
• Frequently Asked Questions

Variations of Mahlepi

There are many versions of this dessert in different countries. In Turkey and Northern Cyprus, mahlepi (muhallebi) is a chilled pudding made from milk and starch, topped with rose water. In Lebanon and Egypt, it is often served with pistachios, while in Greece, mastic is added for aroma.

In Cyprus, mahlepi usually has a gel-like consistency and is served with cold rose water, making it a refreshing treat in hot weather. In the villages of Lefke and Güzelyurt, it is served at festivals along with fruits and ice cream.

Ingredients for Mahlepi

To make the classic dessert, you will need:

• 5 cups of milk or water (for a vegan option, use only water or plant-based milk);
• ½ cup of corn or rice starch;
• 4 tablespoons of rose water or rose syrup;
• 2 teaspoons of vanilla;
• 4–5 tablespoons of sugar (to taste);
• a pinch of salt.

For decoration, pistachios, almonds, or shredded coconut are often used. Turkish versions may also include cinnamon or a drop of orange essence.

How Mahlepi is Made

In a saucepan, combine the milk (or water) with sugar and heat until hot, but do not boil. In a separate bowl, dissolve the starch in a small amount of cold water. Pour this mixture into the saucepan and cook over low heat, stirring constantly, until the mixture thickens.

Once the pudding becomes thick and smooth, remove from heat and add vanilla. Pour the mixture into molds previously moistened with water so the dessert can be removed more easily. Leave at room temperature until fully cooled, then refrigerate for at least 3 hours.

For the classic Cypriot flavor, pour a little rose water with sugar over the chilled mahlepi — the dessert acquires a light floral aroma and becomes refreshing.

How the Dessert is Served

Before serving, carefully turn the dessert onto a plate, drizzle with rose water or syrup, and sprinkle with pistachios. Sometimes a spoonful of cream or ice cream is added for a richer taste.

Mahlepi is best served cold, especially in summer — it perfectly quenches thirst and refreshes. In some Northern Cyprus cafés, this dessert is offered as a light conclusion to a meal after fish or lamb dishes.

Frequently Asked Questions about Mahlepi

Can Mahlepi be made vegan?

Yes, it can. Instead of milk, use water, oat, or almond milk. This way, the dessert is fully suitable for a vegan diet without losing its delicate texture.

What other traditional desserts are there in Northern Cyprus?

Besides mahlepi, you should try palouze — a grape dessert related to churchkhela, and marinated walnut, served as a sweet accompaniment to coffee. These treats reflect the island's rich gastronomic history.

Where can you try authentic Mahlepi?

The dessert is served in traditional cafés in Nicosia, Lefke, Famagusta, and Kyrenia. Especially delicious mahlepi can be found in family-run confectioneries, where it is prepared according to old recipes passed down through generations.

Read our news on the Telegram channel — there we cover dessert festivals, interesting events, and the gastronomic traditions of Northern Cyprus!