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RECIPE

Sweet sumac ptitim pudding

A Middle Eastern take on a British comfort classic

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Photo; Inbal Bar-Oz

  • place PRE 5 minutes
  • place COOK 25 minutes
  • place SERVES 4 - 5
  • printicon

You’ll want to just dive into this pudding. Sumac and labaneh add freshness and cut through the fat.
Method:

  • Pre-cook your ptitim: add half the butter to a pan, and add the ptitim. Stir over medium-high heat until very lightly toasted and fully coated, then add the water.

  • Bring to a boil and reduce the heat to medium.

  • Cover with a lid and cook until all the water is gone – about 7-8 minutes. Switch off and leave the lid on.

  • After 5 minutes remove lid and run a fork through the ptitim to separate it. Replace the lid and repeat the forking process after another 10 minutes.
    This will ensure clump-free p’titim. Set aside to cool completely.

  • Put the remaining butter into a medium-sized pan, then add the sugar. Stir for a minute, until the sugar dissolves.

  • Add the ptitim and stir on medium-low heat until fully coated.

  • Stir in the cream and labaneh, together with the sumac.

  • Keep on cooking and stirring until it thickens and has a rice pudding consistency.

  • To make sweet labaneh: mix 2 heaped tablespoon of labaneh with 1-2 tsp icing sugar, and a pinch more of sumac. (Yes, we know but trust us on this one — you’ll thank us.

  • Serve with a heaped spoon of that sweet labaneh.

Ingredients

For the pudding:
250g p’titim
300ml water
60g labaneh plus a tablespoon (separated)
60ml double cream
1-2tbsp sugar (caster or soft light brown)
½ tsp sumac
50g butter
1–2 tsp icing sugar

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