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Mehalabeya

Extract from Cairo Kitchen • By Suzanne Zeidy • Published by Hardie Grant Books

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
45 mins
Serves
6

Cairo Kitchen

Posted by Hardie Grant from London, United Kingdom • Published See Hardie Grant's 83 projects » © 2020 Suzanne Zeidy / Hardie Grant Books · Reproduced with permission. · Cairo Kitchen by Suzanne Zeidy (Hardie Grant, £25.00) Photography: Jonathan Gregson
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  • Step 1

    Mastic, or mistica, is used not only for sweets such as ice cream in
    Egypt, but also in stews and soups. This simple milk pudding has
    been flavoured with mastic, giving it a stronger fruity flavour, but
    if you cannot find it, you can leave it out. Pour the hot pudding
    into small glass cups and garnish with pomegranate seeds and
    pistachios for a more colourful presentation.

  • Step 2

    Grind the mastic in a pestle and mortar. Place the milk, cream and sugar in a large pot and stir over a medium heat until the sugar has dissolved.

  • Step 3

    Reduce the heat to a simmer. In a cup, dissolve the cornflour in half a cup of milk and slowly pour into the hot milk. Stir frequently over a low heat for 20 minutes, or until the milk has thickened.

  • Step 4

    Stir in the rosewater essence and the ground mastic.
    Pour into six individual bowls or glasses and let cool completely. Refrigerate for at least 2 hours before serving.

  • Step 5

    Toast the pistachios by placing in a dry frying pan over a medium heat and stirring for a few minutes until they turn pale golden brown. Once set, garnish the puddings with the pistachios and pomegranate seeds and a light sprinkling of ground cinnamon.

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