Name: Al Mazieh - Cornstarch Pudding with Rose Water &amp; Nuts
Yield: Serves 4-6
Ingredients: 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

Al Mazieh - Cornstarch Pudding with Rose Water & Nuts

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

Ingredients

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

In This Recipe

Tools

Set a Timer

Directions

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.