This delicious treat is a Palestinian pudding reserved for births. It's a dish for the new mother as well as guests that show up to celebrate the new baby. I'll admit, I was a bit hesitant about the caraway in a dessert so I just added a little as it was cooking. When I tasted it the flavors went together wonderfully and I ended up adding the full amount.

Use whatever variety of nuts you have on hand, I happened to have quite a few odds and ends in the pantry. For a traditional look make sure and place them decoratively around the chilled pudding.

1/2 c. finely ground semolina
1 Tbsp. caraway seeds, ground
1 tsp. cinnamon
2 pinches allspice
1/3 c. sugar
4 1/2 c. water
1/2 c. nuts and seeds (flaked coconut, walnuts, pecans, pistachios, pine nuts, poppy seeds, etc...)

Combine the semolina and water in a sauce pan and stir until smooth. Cook over medium high heat for 5 minutes. Add the caraway, cinnamon, and allspice. Continue cooking for 10 minutes, stirring constantly.

Add the sugar and cook an additional 5 minutes. The mixture will still seem kind of thin, but it will thicken as it cool. Pour in to an 8x8 inch baking dish and place in the refridgerator. 

Chill overnight or at least for 8 hours. Top with mixed nuts and seeds and serve.


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