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Loading...A cherished Tunisian celebratory pudding made from zgougou, the aromatic seeds of the Aleppo pine, this silky dessert is gently perfumed with orange blossom water and vanilla. Traditionally served during Moulid and family celebrations, it is garnished with toasted nuts and sesame for a beautiful contrast of textures against the creamy base.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 17 gFat
- 2 gSaturated Fat
- 54 gCarbs
- 3 gFiber
- 32 gSugar
- 6 gProtein
- 30 mgSodium
- 240 mgPotassium
- 85 mgCalcium
- 3 mgIron
- 1 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the pine seed milk
- 1 cup Aleppo pine seeds (zgougou), rinsed and sorted
- 4 cups warm water, plus 2 cups for blending
- 1 teaspoon orange blossom water
For the pudding base
- 1/2 cup cornstarch
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange blossom water
- Pinch of fine sea salt
For garnishing
- 2 tablespoons slivered almonds, lightly toasted
- 1 tablespoon white sesame seeds, toasted
- 2 tablespoons pine nuts, toasted
- 4 pitted Medjool dates, finely chopped
Directions
- Soak the Aleppo pine seeds in 4 cups of warm water for at least 8 hours or overnight, until they plump up and the water becomes cloudy and milky.
- Drain the soaked seeds, reserving the soaking liquid. Combine the seeds with 2 cups of fresh water in a blender and process for 3 to 4 minutes until completely smooth and frothy.
- Strain the blended mixture through a fine mesh sieve lined with two layers of cheesecloth, twisting and pressing firmly to extract every drop of the creamy liquid; discard the fibrous solids.
- In a heavy-bottomed saucepan, whisk together the cornstarch, sugar, and salt. Slowly pour in the strained pine seed milk while whisking constantly to prevent any lumps from forming.
- Place the saucepan over medium heat and cook, whisking continuously and scraping the bottom and corners, for 12 to 15 minutes until the mixture thickens to a glossy, smooth pudding that coats the back of a spoon.
- Remove from the heat and stir in the vanilla extract and orange blossom water. Pour the pudding into 6 small glass bowls or ramekins, smoothing the tops.
- Let cool to room temperature on the counter, then refrigerate for at least 2 hours until thoroughly chilled and firmly set.
- Just before serving, sprinkle each pudding with toasted slivered almonds, pine nuts, sesame seeds, and chopped dates for a traditional, festive finish.
Cook’s Notes
- True zgougou comes from Aleppo pine cones and carries a distinctive resinous aroma; common pine nuts can substitute but yield a milder, less fragrant result.
- Press the blended pulp firmly through cheesecloth to extract maximum creaminess and flavor from the seeds.
- Whisk constantly while cooking to prevent the starch from clumping or scorching on the bottom of the pan.
- The pudding thickens further as it cools, so remove it from heat when it is just slightly looser than your final desired texture.
- Serve well-chilled for the most authentic experience, especially during warm-weather Moulid celebrations.
