I am not a fan of the Lebanese “Riz Bi Halib” (rice pudding with milk); yet my husband really likes it.
I prepare it from time to time, yet I feel it’s a bit boring, more of a newborn dessert ( despite you shouldn’t be giving your newborns dessert with such loads of sugars).
Anyways, last week I passed by a pantry shop near our house in a village called “Mar Chaaya” in Mount Lebanon; and bought Pumpkin Jam. I never did it at home, but it’s quite a delicious jam.
It was shinny with a very nice orange color. So thought of, why not adding it on the Riz Bi Halib and see how it’ll taste. And that what I did, with a sprinkle of crushed walnuts. Why walnuts? Well, that what I had at home, but pistachios would have looked much more appetizing. The end result was superb, the taste, the look, everything.
So I am sharing the recipe, in case you would like to explore!
N.B: You can find Pumpkin Jams in pantry shops, or just ask around, maybe someone still prepares it at home.
- - 1/2 cup Egyptian rice (small roundish rice)
- - 2 cups water
- - 6 cups milk
- - 2 tbsp sugar (some add up to one cup, but what for?)
- - 2 tbsp corn flour
- - 1 tsp orange blossom water
- - 1 tsp rose water
- To decorate
- - Pumpkin Jam
- - Crushed walnuts or preferably pistachios
- 1. Boil the rice with 2 cups of water (until it's soft, don't let all the water evaporates)
- 2. In the meantime, mix the rest of the ingredients and bring to boil (milk mixture)
- 3. Add the cooked rice with its water to the milk mixture and boil until it starts thickening up (mix occasional to prevent the rice pudding from sticking to the bottom & sides of the cooker/sauce pan)
- 4. Poor in serving cups, cool and refrigerate (cover the cups with a nylon sheet to prevent the tops from drying out)
- 5. Just before serving add a few pieces of pumpkin jam and sprinkle with walnuts or pistachios
- 6. Serve
This is the best Sfouf recipe ever!
I’ve been trying to get the perfect sfouf for some time now, almost all the recipes I tried came out not so good. Some recipes use all-purpose flour alone, some use semolina, others use a mix of both. With butter rather than oil, with milk and many other combinations.
So here’s my own combination that came out to be a recipe truly to die for.
Try it out and let me know your feedback.
- o 2 – 3 cups boiling water
- o 2 tablespoons aniseed
- o 2 cups Ferkha flour (some call it very fine semolina)
- o 2 cups all-purpose flour
- o 2 tablespoons turmeric powder
- o 2 tablespoons baking powder
- o 1 1/4 cups sugar
- o 1 cup vegetable oil
- o 2 tablespoons Tahina (for the pan) or baking paper
- o Sesame Seeds for the decoration
- 1. Add the aniseeds to the water and boil for 5 minutes. Keep aside for another five minutes then strain.
- 2. Preheat oven to 180ºC.
- 3. Mix the ferkha flour, all-purpose flour, turmeric powder, sugar and baking powder.
- 4. Add oil and anis water to the dry ingredients, then mix well. Add more water if needed. The batter should not be too thick. Rather sticky and soft.
- 5. Cover the bottom and sides of your pan with tahina, so the batter won’t stick on it; or use baking paper.
- 6. Decorate with sesame seeds.
- 7. Bake for 30 - 40 min (depending on your oven), or until a toothpick inserted comes out clean.
- 8. Cool.
- 9. Cut into square. You’ll get fluffy and mouthwatering sfouf.
- Store in an airtight container, or else the sfouf will dry out.
One of the famous delicious Lebanese mezze dishes! Sometimes served hot with cotelette 🙂