Quymaq | Flour and butter pudding

It is traditionally given to mothers who have just given birth and to patients after surgery to keep their strength up. Cinnamon adds a pleasant flavour to quymag and turmeric can be added too. Quymaq should be served hot.

Preparation time: 25 minutes
Cooking time: 1 hour
Serves: 3-4

Ingredients

• 6 tbsp wheat flour
• 3 tbsp clarified butter
• 2 glasses of water
• pinch of turmeric
• pinch of salt
• pinch of cinnamon
• sugar to taste

Preparation

• Melt the butter in a heavy-bottomed pan and add the flour. Mix well over a medium flame until all the flour has been absorbed by the butter. Keep stirring to prevent the flour from forming lumps. The mixture should be a smooth paste, as in a roux for sauces. Add the salt and a pinch of turmeric (optional). Cook until the mixture turns a golden colour. This usually takes around 8-10 minutes.
• Bring the water to the boil while the flour is still cooking.
• Add the boiling water gradually to the flour and butter, stirring rapidly all the time to prevent lumps from forming. The flour and water must be blended fully.
• Cook on a low heat for 40 minutes to 1 hour until a crust forms at the bottom. Some of the fat will seep out at the top of the quymaq as it cooks.
• Serve the quymaq hot on saucers or plates. Sprinkle with cinnamon and sugar or a drizzle of honey.
• The crust can be scraped from the bottom of the pan and is very tasty sprinkled with sugar.