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Al Mazieh – Pudding with Rose Water and Nuts


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Al Mazieh - Pudding with Rose Water and Nuts


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Al Mazieh – Pudding with Rose Water and Nuts

This fabulous sweet is served at special occasions.


  • Ready Time : 0 min


6-8 Servings


  • 1 cup cornstarch
  • 2 cups sugar
  • 1 cup pistachios, shelled, blanched and peeled
  • 1 cup almonds, blanched and peeled
  • 1/2 teaspoon rose water or orange blossom water


1.         Combine cornstarch, sugar, and 9 cups of water in a large saucepan over medium-high heat, stirring often with a wooden spoon, for 10 minutes or until the cornstarch is completely dissolved.

2.         Bring to a boil. Reduce heat to low and simmer for 1 hour, stirring occasionally.

3.         Add pistachios, almonds, and rose water to the saucepan. Stir until well-blended.

4.         Pour the pudding into a 2-quart non-stick mold or a large glass serving bowl.  Let the pudding cool thoroughly. Refrigerate uncovered. Remove from mold and serve.

About Poopa Dweck


Poopa Dweck is the author of Aromas of Aleppo, and expert on Aleppian Jewish cookery and the creator of Deal Delights cookbooks. A highly active community leader, she frequently lectures and performs cooking demonstrations. She is also the founder of the Jesse Dweck City Learning Center and Daughters of Sarah and the cofounder of the Sephardic Women’s Organization. Dweck lives in Deal, New Jersey, with her husband, and has five children.

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