Comments on: Apricot and milk pudding (muhallabiya amardeen)

By: apricot - StartTags.com

apricot - StartTags.com — Thu, 28 Jan 2010 23:21:55 +0000

[...] amazing … Slice open the apricots and remove the pits, then cut each apricot into sixths. …Apricot and milk pudding (muhallabiya amardeen)Manufactured in Syria with apricots that come from the Ghouta region near Damascus, this apricot [...]

By: Joumana

Joumana — Tue, 02 Jun 2009 15:54:46 +0000

Hi Arlette
I am going to refer you to a recipe by Claudia Roden called “Apricot pudding” in her book “A book of middle-eastern food”. Mrs Roden uses 2 large cans of apricots (total weight 3 lbs 10 oz, orange juice (1/2cup), 1/2 lemon juiced, 1/2 cup apricot juice, 3 envelopes gelatin, plus sugar to taste. I am sure you can use dried apricots by soaking them in hot water and the next day pureeing them in the blender.

By: Arlette

Arlette — Tue, 02 Jun 2009 14:20:10 +0000

thanks Joumana for sharing this recipe with us, I never made this recipe since I left Lebanon, and specially where I live in Northern Ontario, there are no Middle Eastern Stores in the whole area.

I like your version of adding gelatine .
I wonder if turning dried apricots to Amareddine will work??? have to try and see.

nice look dessert and photo, I dont mind a taste right now…

By: Joumana

Joumana — Thu, 28 May 2009 02:03:12 +0000

Great! Glad you like it!

By: nora@ffr

nora@ffr — Wed, 27 May 2009 22:07:12 +0000

this looks amazing can wait to try this out.. a perfect dish for dessert.. gonna try it soon.. thank you for sharing
cheers!!