Pumpkin in classical Arabic is yaqtin or laqtin, but in the Emirates where they speak a slightly different Arabic, pumpkin is referred to as al-bobar and this pumpkin “halva” is a perfect example of the sweet-savory desserts that are so typical of that part of the Muslim world.
SERVES 6 TO 8
INGREDIENTS:
- 1 pound 10 ounces (1.25 kg) pumpkin, peeled and cut into medium cubes
- 1½ cups (175 g) unbleachedall-purpose flour ¾ cup (150 g)
- raw cane sugar ½ teaspoon crushed saffron Pinch of saffron threads
- ¾ teaspoon ground cardamom
- 1 tablespoon rose water
- 2 tablespoons (30 g) Emirati ghee or clarified butter, plus more for brushing and drizzling
INSTRUCTIONS:
- Put the pumpkin pieces in a large pot and add 2 cups (500 ml) water. Bring to a simmer over medium-low heat and cook, covered, 15 to 20 minutes, until the pumpkin softens completely and absorbs most of the water.
- Meanwhile, toast the flour in a large skillet, stirring constantly, until the nutty aroma rises, 7 to 10 minutes. Be careful not to let the flour burn or it’ll taste bitter.
- Mash the pumpkin with a potato masher or a large fork, while still in the pot. Add the sugar to the pot and stir until completely dissolved. Add the crushed saffron, saffron threads, cardamom, and rose water. Mix well.
- Gradually add the toasted flour and mix well until you have a smooth mixture. Add the ghee and mix well. Brush with more ghee. Place the lid over the pot and keep warm.
- To serve the “halva” the traditional way, spread it in a large shallow bowl and brush with ghee. If you want a prettier presentation, use two spoons to make quenelles. Arrange these in a rosette on a large platter and drizzle with a little ghee. Then, pile pretty edible flowers in the middle and serve warm or at room temperature.
