Fahad Inc. Dishes

    Mu-hal-a-be-yah~ Cornstarch Pudding

    Serves 8-10

    This is a dish found in the modern kitchen which originated in Egypt and the Lebanon. A great family favourite, particularly during Ramadan, it is simple to make, but care must be taken when adding the cornstarch flour paste to avoid it becoming lumpy.
    Leave it to cool down to room temprature before refrigerating, for a creamier texture.

    4 cups fresh, full cream milk
    3/4 cup sugar
    3 tablespoons cornstarch flour
    1/2 cup water
    1 tablespoon orange blossom water
    ground pistachios for garnish

    Put milk and sugar into a pan and bring to the boil. Reduce the heat to low. Mix the cornstarch flour with the water to form a smooth paste, then add to the milk, whisking in a little at a time until all in combined into a smooth paste. Once it is well mixed, continue cooking for two to three minutes.
    Remove from the heat, add the orange blossom water and whisk again. Pour into glass bowls, garnish with the pistachios and, if desired, pop a half glace cherry in the center for added decoration.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari


    Copyright © 1996-97 by Fahad Inc.
    Maintained by: Fahad Al Mahmood