ASSIDAT AL-BOBAR
UNITED ARAB EMIRATES
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
1 pound 10 ounces (1.25 kg) pumpkin, peeled and cut into medium cubes
1½ cups (175 g) unbleached all-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
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.