WHB #100: Sakzli Muhallebi – Mastic Pudding


The 100th edition of Weekend Herb Blogging, is hosted by Katerina from Daily Unadventures in Cooking. Only four more weeks to the big ‚2nd Anniversary Celebration‘.
This week I used mastic gum to flavour a pudding

Sakzli Muhallebi – Mastic Pudding

Sakzli Muhallebi - Mastic Pudding

Mastic gum or resin with the exquisite aroma is exuded from the bark of the mastic tree. Mastic is an evergreen shrub or small tree growing to 3–4 m tall, it is native throughout the Mediterranean and Aegean Sea coast.

The aromatic flavoured resin, used commercially, come from mastic trees grow in the south of the Greek island of Chios and the neighboring town of Çeşme in Turkey. I came across mastic, when I read the blog entries from my fellow bloggers Mine at and Dilek, both have Turkish roots.

I couldn’t find the spice in our Turkish stores, but with Dilek’s and Nicky’s help, I got some from Turkey and Greece.

©Mastix 001 ©Mastix 002

Mastic resin looks like little gems and is a key ingredient in Turkish ice cream, and Turkish puddings or cookies, which I tried first. For the taste of mastic there are only two possibilities: Love it or leave it! The taste is special of course like resin, but pleasant and fresh.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Sakzli Muhallebi – Mastic Pudding
Categories: Dessert
Yield: 6 Servings

Ingredients

H STEWED CHERRIES
1     Jar cherries
1 tablesp.   Rosewater
      Sugar to taste
1 tablesp.   Corn starch
H PUDDING
1 liter   Milk
120 grams   Sugar
1/2 teasp.   Mastic
3 tablesp.   Rice flour
4 tablesp.   Corn starch

Source

  Dilek
  Edited *RK* 09/15/2007 by
  Ulrike Westphal

Directions

Drain cherries. Dissolve corn starch in a little cherry juice. Bring the remaining juice to a boil, add rose water and sugar to taste and pour in constantly stirring the starch mixture. Cook until the liquid thickens, remove from heat, stir in the drained cherries and divide into 6 indiviual bowls.

Place milk, except one cup and sugar in a sauce pan. Melt the sugar over medium heat and bring to a boil. Remove from heat. Dissolve the corn starch and rice flour in the remaining milk and stir into the hot milk. Then add the powdered mastic. Reheat constantly for about 10 minutes until the pudding thickens. Cool down and pour over the stewed cherries.

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Return to Katerina on Monday for the round-up.

4 thoughts on “WHB #100: Sakzli Muhallebi – Mastic Pudding

  1. katie (Gast)

    Thyme for Cooking
    Another interesting ingredient! I’ve never heard of it. I’m guessing that it has a taste similar to juniper berries? If so, It would be something i’d like!
    Very pretty pudding!

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