I am always open to exploring different cuisines, but when it comes to Lebanese recipes, I love sharing traditional, authentic dishes, especially those that have been passed down from one generation to the next. Perhaps I feel a special responsibility to preserve these precious recipes before they disappear.

What is Moufataka? A Traditional Beiruti Turmeric Pudding

Have you ever heard of moufataka, a traditional Beiruti dessert? I wouldn’t be surprised if you haven’t! Even today, very few oriental sweet shops in Beirut sell it. This old-fashioned Lebanese dessert, once popular in Beirut 50 years ago and even earlier, has sadly faded into obscurity. Moufataka is a true labor of love, a treasured part of Beirut’s culinary heritage that deserves to be revived and passed on to future generations.

A Special Golden-Hued Lebanese Sweet for the Lenten Season

And honestly, it would be hard to think of a Lebanese dessert more special than moufataka! Traditionally enjoyed during Lent, this golden-hued Lebanese sweet is a wonderful choice for the Lenten season. I hope this recipe helps bring this forgotten Beiruti dessert back into your kitchen and keeps a little piece of Lebanon’s culinary heritage alive.

Passing Down a Cherished Family Recipe for Moufataka

My mom makes the best moufataka! She originally got the recipe from a Beiruti lady, and over time, this traditional Lebanese dessert has become a family favorite.

What is Moufataka Made Of? Key Ingredients Explained

Moufataka is a thick, golden-yellow Lebanese pudding made with tahini, sugar, turmeric powder, short-grain rice, and pine nuts. The ingredients are slowly cooked together until the mixture becomes thick, sticky, and dense enough to hold its shape when sliced with a knife.

Overcoming the Stove Challenges of Homemade Turmeric Pudding

I used to avoid making moufataka simply because the thought of standing by the stove for hours, stirring continuously, was enough to put me off! But a few days ago, a reader asked me if I had a good moufataka recipe. Suddenly, the craving came rushing back, and I couldn’t stop thinking about this nostalgic Beiruti dessert. So, of course, I called my mom and asked her to walk me through the recipe in detail!

Embracing the Labor-Intensive Art of Stirring the Pot

Next time, I think I’ll invite a few friends over so we can take turns stirring the pot. Yes, it is quite a bit of work, but trust me, it is so worth it!

A Naturally Vegan, Eggless, and Gluten-Free Lebanese Dessert

And have you noticed that this traditional Lebanese dessert is eggless, dairy-free, gluten-free, and vegan? It is not every day that you come across a dessert that ticks all those boxes and is still incredibly delicious. Happy Lent!

Quality Ingredients: Tahini and Fresh Turmeric Selection Tips

A couple of important tips: Make sure to use good-quality tahini, as it plays a major role in the flavor of moufataka. Fresh turmeric powder is also highly recommended for the best color and flavor.

More Lebanese Pudding Recipes to Try at Home

• Lebanese Rice Pudding
• Traditional Lebanese Meghli (Spiced Rice Pudding)
• Halawet Al Riz / Sweet Cheesy Rice Pudding
• Layali Lubnan – Easy Lebanese Semolina Pudding

• Let’s Stay in Touch!

Lebanese Moufataka Recipe (Traditional Beiruti Turmeric Pudding)

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Prep: 5 minutes minutes

Cook: 2 hours hours

Servings 8

Course

Dessert

Cuisine

Lebanese

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Description

Moufataka is a forgotten Beiruti dessert and a true labor of love. Once popular in Beirut decades ago, this traditional Lebanese sweet has sadly faded into obscurity and deserves to be brought back to life! For me, it is hard to imagine a Lebanese dessert more special than moufataka, a treasured taste of Beirut’s culinary heritage that deserves to be passed down to future generations.

Ingredients

 

1x2x3x

• ▢ 500 g 1 lb 2 oz short-grain rice, such as Egyptian rice or Italian Arborio rice
• ▢ 500 g 1 lb 2 oz tahini
• ▢ 1½ liters 6 cups water
• ▢ 900 g 2 lb granulated sugar
• ▢ A handful of pine nuts
• ▢ 2 heaping tablespoons turmeric powder

Instructions

 

• Soak the short-grain rice in the 1½ liters (6 cups) of water overnight. Do not discard the soaking water, as you will use it to cook the rice.
• Transfer the soaked rice and its water to a large pot. Add the turmeric powder and bring to a boil over high heat. Once the water boils, reduce the heat to very low, cover the pot, and preferably place a heat diffuser underneath. Cook for about 40 minutes, or until the rice breaks down into a very soft, sticky, mushy consistency. Set aside to cool slightly.
• Stir the tahini well with a fork to ensure it is thoroughly combined and smooth.
• Add the sugar and tahini to the cooked rice and stir to combine. Now comes the labor-intensive part! Cook the mixture uncovered over medium heat, stirring continuously with a wooden spoon to prevent it from sticking to the bottom of the pot. A little suggestion: invite your friends or neighbors over and take turns stirring! Continue cooking for about 2 hours, or until the tahini oil begins to separate from the mixture. In Arabic, this separation is called "sarej," which is the ultimate sign that your moufataka is ready.
• Add the pine nuts and give the mixture a quick stir. Transfer the moufataka to individual serving plates and enjoy it either warm or cold. It is absolutely delicious!

Keyword rice, sugar, turmeric powder

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