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
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Ingredients
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4 1/2 cups
water
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1/2 cup
cornstarch
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1 cup
sugar
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1/2 cup
pistachios, shelled, peeled and blanched
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1/2 cup
almonds, blanched and peeled
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1/4-1/2 teaspoons
rose water
Directions
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In a saucepan, combine the cornstarch, sugar and the water till cornstarch is dissolved.
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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.
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Add the pistachios, almonds and rosewater to saucepan, stirring til well blended.
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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.
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Unmold onto plate and garnish with pistachios & almonds.
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