Assidat Al Boubar

Pumpkin pudding with saffron and cardamom.

Ingredients

• 800 g Pumpkin
• 1 cup Flour
• ¾ cup Sugar
• ½ cup Ghee
• 1 pinch Saffron
• 1 tsp Cardamom
• 1 tbsp Rose water
• 2 cups Water

Method

1. Cook the pumpkin — Boil the pumpkin until very soft, then mash it smooth.
2. Toast the flour — Cook the flour in half the ghee over low heat until it smells nutty and turns pale gold.
3. Combine — Stir the pumpkin into the toasted flour with water, sugar, saffron and cardamom.
4. Cook down — Stir constantly for 20 minutes until thick and glossy and it pulls from the pot.
5. Assidat is ready — Spread in a dish, pour the remaining hot ghee over, and add rose water.

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