Moufataka is one of the oldest Beiruti desserts combining rice, tahini, pine nuts and turmeric – giving the Moufataka its golden color. Preparing Moufataka requires hours of stirring the ingredients over fire. The Makari family has been holding the secret of Moufatta making for generations when the grandfather Hajj Abdallah “King of Moufataka” opened a sweets shop in Basta – Beirut serving for the first time this yellow pudding. Today, the grandson Mohammad proudly carries this tradition of making Moufataka in his new sweets shop in Barbour. [quote]It is essential to preserve the preparation of this traditional dessert and promote it, otherwise it will disappear[/quote] [caption id="attachment_2271" align="aligncenter" width="506"] Mohammad, preserving the Moufataka traditional making[/caption] Preparation time:  3 hours Total servings: 60 portions Calories: 300 kcal/serving Ingredients: 1 kg of rice 2 kg of granulated sugar 1 kg of Tahini 50 g of turmeric powder Pine nuts, as needed Preparation steps:

• Soak the rice overnight in enough water to cover it
• The next day, rinse the rice and strain it
• In a large cooking pot, add the turmeric powder to 3.5 Liters water and leave to boil
• As soon as the turmeric starts boiling, add the rice and cook until water evaporates

[caption id="attachment_2266" align="alignnone" width="900"] Cooking the rice and turmeric[/caption]

• Cover the pot and let the rice cook well on medium fire
• In a different pot, mix the sugar, Tahini and pine nuts

[caption id="attachment_2267" align="alignnone" width="900"] Combining tahini, sugar and pine nuts[/caption]

• Add the mixture to the rice and stir continuously for an hour and half

[caption id="attachment_2268" align="alignnone" width="900"] Combining all ingredients and stirring over medium fire[/caption]

• Continue stirring until you get a thick consistency and you oil starts merging on the surface
• Pour Moufataka in serving dishes while still hot, and let cool

[embed]https://vimeo.com/177052773[/embed] The Moufataka is served at room temperature with Knefe Kaak according to preference, and decorated with pine seeds.