Khoshaf'ar'asali
(Pumpkin Pudding) Recipe

Origin: Egypt      Period: Traditional

Ingredients:

1 pie pumpkin (the big orange ones)
200 sugar for each 1kg of pumpkin flesh
60g raisins
100g freshly-grated coconut
60g slivered almonds
1/2 tsp ground cardamon
1 tsp ground cinnamon
4 tbsp slivered almonds, pistachio nuts etc

Khoshaf'ar'asali
(Pumpkin Pudding) Preparation:

Method:

Slice the pumpkin into wedges and remover the seeds and skin. Chop the pumpkin flesh and weigh. Add the flesh to a pan and allow the pumpkin to cook very slowly in its own juices, stirring occasionally to prevent the pumpkin from sticking to and burning on the bottom of the pan. When the pumpkin is very soft drain away any excess fluid then add 200g sugar for every 1kg of original pumpkin weight. Stir until the sugar dissolves then take the mixture off the heat and set aside to cool.

Stir-in all the remaining ingredients then pour the purée into individual serving bowls, garnish with the nuts and serve.

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