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A Sort of Muhallabia
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Many Moroccans like to distill their own rose water, so you'll find vast baskets of roses on sale, especially in spring. While more senior Moroccan men use it as cologne, it's more commonly found in refined preserves, drinks and sweet pastries. Made with almond paste or dates and figs, these come in delicate shapes and are traditionally served at the start of a meal. For every English cook there is a recipe for rice pudding. Ditto for muhallabia in the Maghreb. This is a cold, creamed rice pudding, flavoured with spices and garnished with nuts. Serve it chilled in glasses with the addition of some honey and a little gilding of the lily - a few spoonfuls of double cream.
The rich, exotic textures and flavours of this pudding work beautifully with a creamy, honeyed botrytis Semillon.
Typical values per serving:
This recipe was first published in May 2006.