Title: Muhallebi
Content:  Muhallebi is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, popular as a dessert in the Middle East. While the dessert is called Muhallebi in Turkey and Iraq, the Egyptian variant is called Mahalabia and the Lebanese and Syrian variant is called Malabi.
Title: Muhallebi
Content:  Muhallebi is used as a component of many traditional style desserts. Selanik tatlısı, attributed to the kitchens of historic Salonica, is made by thickening a basic stovetop muhallebi with eggs and baking it with a sweetened shortcrust pastry. The dessert is soaked in simple syrup before serving. Also hailing from historic Salonica is muhallebi baklava (similar to the Greek galaktoboureko).
Title: Muhallebi
Content:  In some Sephardic Jewish homes, malabi made of milk, cream, starch and sugar and flavoured with either distilled rosewater or orange flower water, is served to break the fast on the Jewish holiday of Yom Kippur. It is also eaten at Turkish Jewish weddings to symbolize the sweet life that lies ahead. Sephardim serve it on the festival of Shavuot when it is customary to eat dairy food, but according to food historian Gil Marks, the real reason is that the holiday is known in this community as the "feast of roses" and the dessert has a distinct rosy aroma.
Title: Muhallebi
Content:  shops of Istanbul are the almond based keşkül, Noah's Pudding, and baked rice pudding called sütlaç. Israeli malabi (מלבי) is topped with chopped pistachios, desiccated coconut and a syrup usually made with rosewater or orange flower water and dyed bright red using food coloring. In Cyprus, muhallebi is called μαχαλλεπί ( in Cypriot Greek) and it can also be found in a non-dairy version along side the version that contains milk (μαχαλλεπίν του γαλάτου; ). The Cypriot non-dairy muhallebi is made from water, sugar, cornstarch, and rose water, which is optional. When the muhallebi is set, Cypriots add rose squash/cordial/syrup called triantafyllo (τριαντάφυλλο) on top of it. Mastic can be used as a flavoring for muhallebi.
Title: Muhallebi
Content:  Legend has it that muhallebi (مهلبية) was introduced into Arab cuisine in the late seventh century by a Persian cook from what was then Sassanid Persia (224-651), who served it to an Arab general by the name of Al-Muhallab ibn Abi Sufra. He liked it so much, he named it after himself. The earliest recipes, dating to the 10th century, featured three versions: milk thickened with ground rice, milk with rice grains and chicken, and an egg custard without rice. The earliest recipe for muhallabiyya is attributed to Ibn Sayyar al-Warraq of Baghdad. Two 13th-century Arab cookbooks, one by al-Baghdadi and another from Andalusia, have a spiced pudding variation made with mutton instead of chicken. The account 
Title: Muhallebi
Content:  the pudding's Persian origins comes from the Andalusian cookbook. In the Middle Ages, muhallebi and its European counterpart blancmange were made with shredded chicken. There are records from the Ottoman Empire for two versions of muhallebi: a version with shredded chicken (tavuk göğsü) served during the reign of Mehmed the Conqueror, and a later recipe dating to 1530 for a meatless version flavored with rose water. One 19th-century, English cookbook that gives a recipe for muhallebi calls it "Ramazan cakes". The recipe calls for boiling milk together with rice flour and sugar until the mixture reduces. The pudding is flavored with rose or jasmine extract, and allowed to cool before it is sprinkled with powdered sugar.
Title: Palestinian cuisine
Content:   Restaurants or mata'im offer a brilliant array of cold appetizers known as the mezze. Notably, hummus bi tahini,  mukhluta, sometimes nearly a dozen variations of eggplant salad, tabbouleh, fattoush, chili pepper and red cabbage salads and dishes made up by the chef are served. Kibbee balls and sfiha are the primary hot appetizers available. Heavy meals are rarely provided by restaurants, instead however, the entrées include shish kebab, shish taouk, rack of lamb and chicken breasts. Falafel shops (mahal falafel) offer mainly falafel and shawarma with several accompaniments and toppings. They also offer hummus or tabbouleh to be served with the meal. Coffeehouses 
Title: Mulukhiyah
Content:  In Kenya, the dish is known as murere (Luhya), murenda, apoth (Luo), and several other native language names. It is a very popular vegetable dish among communities in the Western region (Vihiga, Kakamega, Busia, Trans Nzoia and Bungoma Counties) and in Nyanza region (Kisumu, Siaya, Homa Bay, Kisii, Migori and Nyamira Counties). Both regions are in the area around Lake Victoria. The jute leaves are separated from the stems, washed, and then boiled in lightly salted water with ligadi (a raw form of soda (bicarbonate of soda), or munyu (traditional plant-based salt). The leaves are boiled with other leafy vegetables such as likuvi (Vigna unguiculata (cowpea) leaves) or mito (Chipilín) to reduce their sliminess and help soften the other vegetable leaves. In some cases, after boiling for about thirty minutes, the vegetables are stewed with tomatoes and onions in oil. (There are several general ways to prepare the mutere and more ways in which it is served). Spices such as curry, pepper, masala, or coriander are optional. Mutere is served with ugali (a staple stuff, cooked cereal meal) and can be accompanied with meat or chicken.
Title: Lebanese cuisine
Content: Muhallebi is a milk pudding made with rice, milk and sugar. Like many other Lebanese desserts, it is sweetened with attar syrup and served with a garnish of assorted nuts. ; Barazeh (also found in Syrian cuisine), are cookies with a light and crumbly texture; one side is decorated with sesame seeds and the other side with pistachios. ; Ma'amoul are crumbly cookies filled with pistachios, walnuts or dates. Lebanese Christians serve ma'amoul with atar syrup for Easter, as well as a cake flavored with anise and mahlab. Halawet el jibn is filled with sweetened cheese and topped with atar, pistachios, clotted cream (ashta) and rose jam. ; Sfoufs (8280943024) (cropped).jpg is a popular sweet anise infused cake decorated with almonds]]Baklawa'' is made of a 
Title: Israeli cuisine
Content:  Bamba is a soft, peanut-flavored snack food that is a favorite of children, and Bissli is a crunchy snack made of deep-fried dry pasta, sold in various flavors, including BBQ, pizza, falafel and onion. Malabi is a creamy pudding originating from Turkey prepared with milk or almond milk (for a kosher version) and cornstarch. It is sold as a street food from carts or stalls, in disposable cups with thick sweet syrup and various crunchy toppings such as chopped pistachios or coconut. Its popularity has resulted in supermarkets selling it in plastic packages and restaurants serving richer and more sophisticated versions using various 

Question: Verify the following claims with "True" or "False": Muhallebi can be served warm, fresh or cold.
Answer: False