Beiruti Moufattaka · a yellow rice sweet with turmeric, tahini, pine nuts, and mastic, cooked and cooled then cut into squares. A time-honored Lebanese sweet, with values from the Lebanese University lab analysis.
Moufattaka is a time-honored Beiruti sweet distinguished by its yellow color from turmeric and the taste of tahini, pine nuts, and mastic. It was traditionally tied to feasts and special occasions in Beirut.
Its secret is cooking the rice until fully broken down and adding the tahini over low heat until the mixture sets. EEINA's version keeps the method, and its values are from the Lebanese University lab analysis; it is a high-sugar sweet eaten in moderate portions.
Wash the rice and cook it in the water with the turmeric over low heat until fully soft and broken down; the turmeric gives Moufattaka its signature yellow color.
Add the sugar and stir until dissolved, then the tahini and ground mastic, and keep stirring over low heat until the mixture is smooth and thickened.
Add most of the pine nuts, reserving some for garnish, and stir until distributed.
Spread the mixture in a tray, level the surface, scatter the reserved pine nuts, and let it cool and set in the refrigerator.
Cut the Moufattaka into squares and serve cold. A high-sugar sweet, eaten in moderate portions.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Beiruti Moufattaka, and how to fix them:
The rice was undercooked or the mixture did not thicken. Cook the rice until broken down and keep stirring until it thickens before cooling.
It was added over high heat. Lower the heat and stir constantly when adding the tahini.
Too little turmeric. Add a little more turmeric for the signature yellow without overdoing the taste.
The sugar can be reduced to two-thirds, as the tahini and mastic give depth of flavor.
Four days in an airtight container; eaten cold.
Not recommended, as the texture changes after thawing.
Prepare a day ahead and chill so it sets well before cutting.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Sugar | One-third less sugar | two-thirds | Lowers calories and the glycemic load |
| White rice | Brown rice | same weight | Adds fiber, with a coarser texture |
| Pine nuts | Ground pistachios | same weight | An available Levantine-flavored substitute |
| Mastic | Orange blossom water | a pinch | An aroma substitute when mastic is unavailable |
| Number of servings | Rice | Sugar | Tahini |
|---|---|---|---|
| 4 (half recipe) | 100 g | 100 g | 30 g |
| 8 (base) | 200 g | 200 g | 60 g |
| 16 (gathering) | 400 g | 400 g | 120 g |
Tahini and pine nuts add healthy fats and plant protein to the sweet, but it remains high in sugar and carbohydrates with a high glycemic index. Eat it in small portions; the sugar can be cut to two-thirds.
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