Recipe

Mashed Aubergines (nam Prik Makhua Yao) Recipe

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Ingredients

Directions

Step #1 Masfouf is a desert snack traditionally served after the fast is broken on Ramadhan evenings.
Step #2 It is, in fact, remarkably like the various soojee (cream of wheat semolina) preparations encountered in Kashmir & other parts of India.
Step #3 The techniques of assembling are different, but the idea & ingredients are the same.
Step #4 1.
Step #5 Mix the semolina & hot water in a bowl.
Step #6 Put it into the top (kesskess) of a couscousier or a Chinese-style steamer & steam, covered, over hot water for 10 mins.
Step #7 2.
Step #8 Remove the semolina to a bowl & stir in the 4 tbsps of the butter.
Step #9 Mix & toss to separate the grains.
Step #10 Return the semolina to the steamer & steam, covered, for 20 mins.
Step #11 The semolina will expand & will be cooked through.
Step #12 3.
Step #13 Soak the raisins in hot water for 5 mins & drain.
Step #14 Remove the semolina the second time, stir in the the balance of the butter, 4 tbsps, & turn the semolina out on a serving dish.
Step #15 Add the raisins, almonds, pine nuts & mix & toss together.
Step #16 Set aside a few raisins & nuts to decorate the top of the Masfouf.
Step #17 Sprinkle top the Masfouf with the sugar & decorate with the raisins & nuts.
Step #18 Serve at about room temp.
Step #19 Serves 6 or more.
Step #20 --.
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