Al Mazieh - Cornstarch Pudding with Rose Water & Nuts

By Joy Betesh • February 24, 2011 • 2 Comments

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Author Notes: This recipe is adapted from the cookbook, Aromas of Aleppo, by Poopa Dweck. Al Mazieh is served at festive occasions such as weddings & engagement parties. The texture is like jello and is very light and cooling and the rose water makes it very aromatic. - Joy Betesh

Serves 4-6

4 1/2 cups water
1/2 cup cornstarch
1 cup sugar
1/2 cup pistachios, shelled, peeled and blanched
1/2 cup almonds, blanched and peeled
1/4-1/2 teaspoon rose water

In a saucepan, combine the cornstarch, sugar and the water till cornstarch is dissolved.
Cook mixture over medium to high heat, stirring with a wooden spoon. Bring to a boil and reduce heat to low. Simmer for 1 hour, stirring occasionally till mixture resembles a pudding like consistency.
Add the pistachios, almonds and rosewater to saucepan, stirring til well blended.
Pour the pudding into a non stick jello mold or glass bowl. Let the pudding cool and then refrigerate uncovered for two hours or longer.
Unmold onto plate and garnish with pistachios & almonds.