Lebanese Moufataka Recipe (Traditional Beiruti Turmeric Pudding)
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
- 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!
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