A-see-da (Browned Flour Pudding) A very common dish in the Arab home, the amount of water used determines the fluffiness of the final product. Served mornings or afternoons, it will always be part of the fou-alla for visitors. Eaten by hand, it is scooped up with the first and middle finger. 2 cups wheat flour 2 ½ cups boiling water 1 teaspoon cardamom 1/2 teaspoon saffron threads 1/2 cup samen 1 teaspoon rose water 1/2 - 3/4 cup sugar Brown wheat flour in a pan and keep to one side. Boil water, sugar, samen and spices in a medium pot and when the liquid reaches boiling point, reduce heat and slowly add the browned flour, a spoonful at a time to avoid the mixture becoming lumpy. Stir constantly while the flour is being added. Cook for two to three minutes, then remove from heat. The mixture should now resemble a thick paste. Pour gently onto a large oval tray and smooth top with back of a spoon. Cover with a little melted samen. Serve warm. Serves 8. From "The Complete United Arab Emirates Cookbook" by Celia Ann Brock-Al Ansari middle eastern recipe index christina m k al-sudairy buy the book!