A-see-da Babbar (Pumpkin Pudding) The recipe uses the basic a-see-da and adds the unusual flavour of pumpkin to give it such an individual taste and texture. Very tasty, it could well be termed a classic UAE dish which is enjoyed by the local ladies and still highly popular among the Bedouin tribes. Again a must for the fou-lla, it is popular when visitors call the morning or afternoon. In the Gulf home it is eaten with the right hand and scooped up with the index and second fingers. 5 cups pumpkin 3-4 cups water Sugar to taste 1 teaspoon saffron threads 1/2 cup samen (oil) 1 ½ cups browned flour 2 tablespoons rose water Chop pumpkin, then cook it with the sugar, saffron and cardamom in water. Once it has come through the boil, reduce heat, cover and cook slowly, gently mashing the pumpkin from time to time until it is soft and tender — it should be light and fluffy by now. Add samen (oil) and rose water and taste for sweetness, adding more sugar if necessary. Remove from heat. Measure out 2 cups and pumpkin mixture — the rest can be left to cool and eventualy freeze — put in a pan over a low heat and very gradually add the browned flour, stirring continuously to avoid it going lumpy. The mixture should eventually become thick but still retain its lightness and fluffiness. 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!