Cornstarch Pudding- Mahallabi محلبي

This is a very delicious and light dessert that we serve after a heavy meal. You can eat it for breakfast and top it with fruit if you prefer.

2 cups milk

3 tablespoons sugar

5 tablespoons cornstarch

1 teaspoon rosewater

½ teaspoon ground cardamom

Bring one and a half cups of milk to a boil. Add the sugar and stir. Mix the cornstarch in ½ cup of milk and pour over the milk and sugar mixture. Keep stirring until it thickens. Remove from heat and add the rosewater and cardamom and stir. Pour pudding in small custard cups and decorate with pistachios.

Put in refrigerator until ready to serve. 

Lamb Fritters- Irooq عروك

This is a very delicious snack that we serve as an appetizer, light dinner or for picnics. We call it Shitfayat in Mosul dialect, but it is known as Irooq. You will need diced lamb or ground lamb. You can use beef if you prefer.

1 small onion chopped

½ cup Italian parsley, chopped

½ cup scallions, chopped

2 eggs

¼ cup water

1 pound ground lean lamb

1 teaspoon salt

½ cup all-purpose flour

1 teaspoon Arabian spice (bahar-black pepper,cinnamon,allspice,cloves,cardamom)

1 teaspoon baking powder

1 cup vegetable oil for frying

In a large bowl, put all the above ingredients except the oil, and stir. It should have the consistency of thick batter. You could add more water if needed and stir.

Heat oil in nonstick pan. Take a tablespoon of the batter and drop it in oil. Spread the batter with a spoon, and leave it to cook on one side. Then turn it to the other side to cook until crispy. Remove from oil, and drain the fritters on paper towel. Continue with the rest of the batter. Do not crowd the pan. Fry three at a time. When cool, you can put them in freezer bag and freeze them, or serve them immediately with tomatoes and pickles.

Make sure to heat them in the oven before you serve them for a crispy bite, otherwise you can serve them at room temperature.

Makes 12