This recipe is based on moufataka, a golden rice turmeric pudding from Beirut. This version is topped with a dollop of mascarpone.






Skill level

Average: 3.8 (2 votes)


  • 150 g (5½ oz) short-grain rice
  • 2 tbsp ground turmeric
  • 3 cm (1¼ in) piece fresh turmeric
  • 1 orange
  • 200 ml (7 fl oz) milk
  • 50 g (1¾ oz) sugar, plus extra
  • 100 g (3½ oz) pine nuts
  • 100 ml (3½ fl oz) tahini
  • 200 g (7 oz) mascarpone

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Begin this recipe 1 day in advance.

  1. Place the rice in a heavy-based saucepan with 300 ml (10 fl oz) cold water and the ground turmeric. Leave to soak overnight.
  2. Peel and slice the fresh turmeric. Zest and juice the orange. Place the saucepan with the rice over medium heat and bring to the boil. Add the milk, 1 teaspoon of the orange zest, the fresh turmeric and the sugar. Reduce the heat to low and simmer gently, stirring often, for about 12 minutes.
  3. Combine three-quarters of the pine nuts with the tahini and blend with a stick blender. Stir into the rice, then spoon the pudding into serving glasses. Toast the remainder of the pine nuts in a dry frying pan with a little sugar until golden brown. Tip onto a plate to cool and crisp up. Combine the mascarpone with the orange juice and remaining zest, then spoon onto the puddings and top with the pine nuts. Serve with small spoons.


Recipe and images from Souk Feasting at the Mezze Table by Nadia Zerouali and Merijn Tol, Smith Street Books, RRP $49.99