Al Mazieh - Cornstarch Pudding with Rose Water & Nuts

By Joy Betesh
February 24, 2011
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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 teaspoons rose water
  1. In a saucepan, combine the cornstarch, sugar and the water till cornstarch is dissolved.
  2. 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.
  3. Add the pistachios, almonds and rosewater to saucepan, stirring til well blended.
  4. 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.
  5. Unmold onto plate and garnish with pistachios & almonds.

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