Rice and grains
ChefLoubna Fawaz
Mafteqa
Mafteqa is a well-known traditional Beirut dish. It is not a difficult recipe, but it does require patience and a long time over the heat. It is a special dish often made for celebrations and special occasions.
Ingredients
Start here, then move straight into the method.
- Half a kilo of Egyptian or Italian rice, soaked the night before
- 4 cups sugar
- 50 g turmeric or yellow spice ("oqdet safra")
- Half a kilo tahini
- 1 liter water
- Pine nuts, almonds, or walnuts for garnish
Method
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- Leave the rice soaked in water from the previous night until the next day.
- Put the rice, water, and yellow spice or turmeric on the heat and cover the pot.
- When the rice starts to boil, remove the pot lid and stir the mixture until the water dries up, about 30 minutes.Timers: 30 min
- At this point, you can transfer it to an electric blender and blend it instead of stirring for a long time until the rice dissolves.
- After blending, return the mixture to the pot, add the sugar and tahini, and keep stirring constantly.
- When the mixture starts to bubble, after about 2 or 3 hours of continuous stirring, and the tahini oil rises to the top (this stage is called "fatek al-sarg"), the mafteqa is ready.Timers: 180 min
- Pour it into serving dishes, smooth the top well, and garnish with pine nuts, almonds, or walnuts.
- Mafteqa is eaten cold
Recipe tags
Rice and grainsInternationalVegetarianVeganDairy freeEgg free
