[Contents]

1 Tbsp. pounded rice

1 1/2 Tbsp. sugar

1 cup water

1 tsp. caraway seed

1 tsp. anise

1 tsp. powdered ginger

Pound rice in a mortar until fine and powdery. Mix rice with water in pressure pan. Bring to boil, stirring constantly and cook under pressure for five minutes. Reduce pressure, open cooker and add sugar, caraway, anise, cinnamon and ginger. Stir and cook uncovered until the consistency of thick cream. Pour into individual serving dishes. Decorate with blanched almonds, walnuts, pine nuts, pistachios and coconut.


(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)