WHB #100: Sakzli Muhallebi - Mastic Pudding
The 100th edition of Weekend Herb Blogging, is hosted by Katerina from Daily Unadventures in Cooking. Only four more weeks to the big '2nd Anniversary Celebration'. This week I used mastic gum to flavour a pudding
Sakzli Muhallebi - Mastic Pudding
Mastic gum or resin with the exquisite aroma is exuded from the bark of the mastic tree. Mastic is an evergreen shrub or small tree growing to 3–4 m tall, it is native throughout the Mediterranean and Aegean Sea coast.
The aromatic flavoured resin, used commercially, come from mastic trees grow in the south of the Greek island of Chios and the neighboring town of Çeşme in Turkey. I came across mastic, when I read the blog entries from my fellow bloggers Mine and Dilek, both have Turkish roots.
I couldn't find the spice in our Turkish stores, but with Dilek's and Nicky's help, I got some from Turkey and Greece.
 |
 |
Mastic resin looks like little gems and is a key ingredient in Turkish ice cream, and Turkish puddings or cookies, which I tried first. For the taste of mastic there are only two possibilities: Love it or leave it! The taste is special of course like resin, but pleasant and fresh.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Sakzli Muhallebi - Mastic Pudding |
| Categories: | Dessert |
| Yield: | 6 Servings |
Ingredients
| H | STEWED CHERRIES | ||
| 1 | Jar cherries | ||
| 1 | tablesp. | Rosewater | |
| Sugar to taste | |||
| 1 | tablesp. | Corn starch | |
| H | PUDDING | ||
| 1 | liter | Milk | |
| 120 | grams | Sugar | |
| 1/2 | teasp. | Mastic | |
| 3 | tablesp. | Rice flour | |
| 4 | tablesp. | Corn starch | |
Source
| Dilek |
| Edited *RK* 09/15/2007 by | |
| Ulrike Westphal |
Directions
Drain cherries. Dissolve corn starch in a little cherry juice. Bring the remaining juice to a boil, add rose water and sugar to taste and pour in constantly stirring the starch mixture. Cook until the liquid thickens, remove from heat, stir in the drained cherries and divide into 6 indiviual bowls.
Place milk, except one cup and sugar in a sauce pan. Melt the sugar over medium heat and bring to a boil. Remove from heat. Dissolve the corn starch and rice flour in the remaining milk and stir into the hot milk. Then add the powdered mastic. Reheat constantly for about 10 minutes until the pudding thickens. Cool down and pour over the stewed cherries.
=====
Return to Katerina on Monday for the round-up.
Technorati Tags: whb, weekend herb blogging at Daily Unadventures in Cooking
ostwestwind - 2007/09/16 08:46
WHB
