Dried Fig Malabi (Milk Pudding). Photo by Matan Choufan
Dried Fig Malabi (Milk Pudding). Photo by Matan Choufan
As you can read on Muzna Bishara article, in the traditional local kitchen figs were used not only for their flavor, but also as a thickener. This recipe is a good example – it’s a very thick milk pudding, thickened and sweetened with dried figs, making this a wonderful two-ingredient dessert.
For a firmer pudding, dissolve 1 tablespoon of cornstarch in ½ cup /120 ml cold milk. Add to the figs and milk mixture and cook over a low heat.
1 cup beautiful dried figs, preferably organic, soaked for 1 hour in hot water
1 tablespoon cornstarch (optional)
Preparation
Heat the milk over a medium heat and bring to a boil and then lower to a simmer.
Meanwhile, drain the figs and chop coarsely. Add 1 cup of the warm milk to the chopped figs. Using an immersion blender or a food processor, process until smooth. Pour the mixture back into the pot with the remaining milk and bring to a simmer over a low heat for about 5 minutes, stirring occasionally.
Divide into serving bowls and refrigerate at least 2 hours before serving. Serve with whole fig preserve.
