First published July 2013, updated Jun 2017.
Zabadee el Mishmish is a delightful chilled Egyptian dessert of apricots, cottage cheese and yoghurt. I learnt to make this from a colleague in London who used to regale us with stories and recipes from home. And I have been lucky enough to have tasted this pudding in her mum’s home on the outskirts of Cairo.
Traditionally made with apricots, cottage cheese, yoghurt and honey, it is a delightful combination of sweet, creamy, tangy and just a hint of musk from the rose water that I like to add, which is completely optional.
In the summer, I love making Zabadee el Mishmish with fresh apricots, but when apricots are not in season, canned ones give the best results. In fact, I’d do so far as to say, the best result is with canned peaches in syrup. You can use a little of the syrup to top the chilled pudding before any other toppings. Dried apricots can also be used for this, but will need soaking overnight before being used.
This dessert has great potential as a low fat treat, as you can use low/no fat cottage cheese and yoghurt to the same effect.
Zabadee el Mishmish needs to chill for a minimum of 4 hours, so it’s definitely a make ahead dessert. The night before is perfect, but cover it with clingfilm if chilling for longer than 4 hours, to keep it from drying out.
Zabadee el Mishmish is a delightful chilled Egyptian pudding of apricots, cottage cheese and yoghurt. Total time doesn't include chilling time.
Zabadee el Mishmish (Egyptian Apricot Pudding)
Zabadee el Mishmish is a delightful chilled Egyptian pudding of apricots, cottage cheese and yoghurt.
Total time doesn't include chilling time.