Ginger mishmisheya

Ginger mishmisheya

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

Dried fruits are a staple of Middle Eastern cuisine, but apricot leather, or ‘amareldine’ as it is known in Egypt, is one of the most popular, especially since the apricot season is so short. The apricot leather is made by simmering apricots in water until they become pulpy. The pulp is then sieved to remove the pits and skin and is formed into sheets in shallow trays. For this dessert we have fused the sweetness of amareldine with the spiciness of fresh ginger.

Ingredients

Quantity Ingredient
1 thumb-sized piece fresh ginger, peeled and cut in half
250g dried apricot paste sheets
150g sugar
50g cornflour
50g pistachios, chopped
6-8 dried apricots, (soaked in hot water to soften their texture if necessary)

Method

  1. Add the ginger to 1 litre boiled water. Cut the apricot sheets into pieces, then add to the boiled water. Stir until the apricot sheets dissolve. Add the sugar and stir well until the ingredients are completely combined.
  2. In a cup, add a little water to the cornflour. Slowly pour the cornflour mixture into the apricot mixture, continuously stirring for about 15 minutes until the mixture thickens.
  3. Pour the mixture into a large bowl or individual bowls to set, then set aside for about 2 hours to cool. Garnish each bowl with the pistachios and a dried apricot.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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