Mehalabeya

Cairo Kitchen

Posted by Hardie Grant

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You Will Need (10 things)

  • 1 Small piece of Mastic
  • 1 l Milk , plus a little extra to dissolve the cornflour
  • 100 ml Double Cream
  • 150 g Sugar
  • 70 g Cornflour
  • 2 tsp Rosewater Essence

  • For the garnish

  • 25 g Pistachios
  • Seeds from 1 small Pomegranate
  • Ground Cinnamon , to sprinkle

Steps (5 steps, 45 minutes)

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.