Morabaye hendevaneh

Morabaye hendevaneh

Watermelon rind preserve

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g watermelon rind
660g sugar
1 tablespoon lemon juice
1 teaspoon cardamom seeds

Method

  1. Peel the green skin from the watermelon rind and remove any pink flesh. Weigh after peeling, or cut into 2 cm cubes and measure. You will require four cups of diced rind.
  2. Place the watermelon rind in a preserving pan and cover with cold water. Bring to the boil, then simmer gently for 1 hour, or until the rind is tender and translucent. Drain.
  3. Place the preserving pan back over medium heat. Add the sugar and 500 ml water and stir to dissolve the sugar. Add the lemon juice and bring to the boil. Add the drained rind and return to the boil. Allow to boil for 15 minutes, skimming when necessary.
  4. Crush the cardamom seeds using a mortar and pestle and stir into the preserve. Boil for 1 minute, then remove from the heat. Cover and leave for 12 hours, or overnight.
  5. Remove the lid and place the pan over medium heat. Bring to the boil and leave to boil gently for 15–20 minutes, or until the syrup is thick when tested on a cold saucer.
  6. Ladle into warm, sterilised jars, leave to cool, then seal.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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