Mehalabeya

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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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