disc▪ Traditionally, also the popular blancmange-like dessert called ↗mahallabiyyaẗ (with h, not ḥ), var. muhallabiyyaẗ, is explained as a derivation from ↗ḥalab ʻmilk’. However, while the h instead of ḥ may be due to a re-import from Tu (where the originally Ar word lost emphatic ḥ), the morphological structure of the word – *muḥallabiyyaẗ would be a f. nisba based on a PP II – runs contrary to such an interpretation, as form II is not attested and a nisba of PP II ʻmilk’ would mean *ʻbelonging to s.th. made milky, or milk-like’. Therefore, are we perh. dealing with a popular re-interpretation of †maḥlabiyyaẗ ʻperfume containing maḥlab’, used to flavour the sweet milky dish? (Or else *ʻdish flavoured with †ḥalbānaẗ ʻstorax/galbanum’, see ↗ḥalab and root entry ↗√ḤLB?)
▪ …