About
Cairo Kitchen
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Meta H. added Mehalabeya to cooking
19 Dec 03:49
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Suzi T. favorited Mehalabeya
08 Nov 16:23
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NellyTimeBOMB favorited Mehalabeya
22 Oct 22:11
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Emma H. favorited Mehalabeya
20 Oct 19:46
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Hardie Grant published his project Mehalabeya
21 Aug 18:08
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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.
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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.
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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.
