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Qamar El-Deen (Apricot Pudding)
Middle Eastern Apricot Pudding
500 g. of qamar el-deen sheets
4 cups hot water
cup corn flour
cup sugar
1 cup chopped walnuts


Distribute the walnuts into prepared serving dessert bowls.
In a large pan, dissolve the sheets in water and leave it for 2-3 hours. Strain the liquid into another pan. Dissolve the corn flour with a cup of water. Add the sugar with the dissolved corn flour to the qamar el-deen, mix well and cook on a medium heat, stirring constantly with a wooden spoon. Bring the mixture to the boil, then reduce heat and cook for 15 minutes with constant stirring.When the mixture thickens, remove from heat and pour into prepared bowls. Cool for 10 minutes and serve chilled for a Middle Eastern dessert!

Note: You can top the qamar el-deen with a layer of White Custard.

Preparation Time: Serves:
Recipe Origin: Bahrain
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