This dish is usually made for Mouled (the birth of the Prophet Mohamed) is a concoction of flour cooked with water and drizzled with with olive oil, a small amount of honey, and sugar. It’s rich in vitamins E and B, and is also an important source of dietary fibre.

ANCESTRAL ASSIDA BIDAH This dish is usually made for Mouled (the birth of the Prophet Mohamed) is a concoction of flour cooked with water and drizzled with with olive oil, a small amount of honey, and sugar. It’s rich in vitamins E and B, and is also an important source of dietary fibre.

Serves Six (6)

Cream of pine nuts :

• 550 g black pine nut
• 2 l water
• 500 g flour
• 500 g sugar

White cream :

• 75 cl whole milk (or evaporated milk)
• 125 g sugar
• 4 tbsp corn starch
• 4 eggs
• Geranium water to taste.

Topping :

• 30 g hazelnuts (filberts)
• 30 g pistachios
• 30 g almonds (if desired)
• 15 g decorative sugar pearls (silver or multicolor; can be found at Michaels or Hobby Lobby)
• 15 g cake vermicelli (at any grocery store in cake section).

Roast the pine nuts in a frying pan to dry them and intensify their flavor (this can be done a day ahead). Puree in blender until a paste forms. Gradually dd 2 l water, mixing constantly, until a very fine paste is obtained. Pour into a mixing bowl and allow to sit in a cool place 8-12 hours.

Filter the pine nut paste through a fine-net colander. Sift the flour and whisk slowly into the pine nut paste. Add sugar and mix. Cook over low heat until the cream thickens to a pudding consistency; pour into individual dessert cups or glasses and set aside to cool.

Scald milk. Mix cornstarch, eggs, sugar, and geranium water in small bowl; incorporate into hot milk, stirring vigorously until mixture thickens. Pour over pine nut cream and allow to cool. Decorate with topping ingredients listed above, and enjoy.