AuthorbaidooneMoufataka is a traditional Lebanese pudding is made of rice and flavored with turmeric, pine nuts, and tahini (sesame paste). This Lebanese dessert requires time and effort but deserves fatigue, as it is one of the most famous and finest desserts in Lebanon.
Soak the rice in water overnight. Transfer the soaked rice to the pressure cooker or to a regular large pot with water and turmeric. Place on high heat with constant stirring until boiling.
Close the pressure cooker or cover the regular pot and leave it on very low heat for thirty minutes. Of course the rice will need twice the time with the regular pot.
After half an hour, cook on medium heat with constant stirring until the rice melts, or we can grind the rice with an electric mixer instead of staying for a long time stirring to melt.
Gradually add sugar and tahini, while continuing to stir.
Add the pine nuts after a little while and continue stirring over a low heat for two hours or a little less. The important thing is that we do not stop stirring and do not extinguish the fire until we see the oil of the tahini starts to separate from the mixture and starts merging on the surface, this indicates that the moufataka is ready.
Pour Moufataka in serving dishes while still hot, and let cool.
Decorate with pine nuts, almonds or raw walnuts. Serve warm or cold.
Ingredients
Directions
Soak the rice in water overnight. Transfer the soaked rice to the pressure cooker or to a regular large pot with water and turmeric. Place on high heat with constant stirring until boiling.
Close the pressure cooker or cover the regular pot and leave it on very low heat for thirty minutes. Of course the rice will need twice the time with the regular pot.
After half an hour, cook on medium heat with constant stirring until the rice melts, or we can grind the rice with an electric mixer instead of staying for a long time stirring to melt.
Gradually add sugar and tahini, while continuing to stir.
Add the pine nuts after a little while and continue stirring over a low heat for two hours or a little less. The important thing is that we do not stop stirring and do not extinguish the fire until we see the oil of the tahini starts to separate from the mixture and starts merging on the surface, this indicates that the moufataka is ready.
Pour Moufataka in serving dishes while still hot, and let cool.
Decorate with pine nuts, almonds or raw walnuts. Serve warm or cold.