Zabadee el Mishmish is a delightful chilled Egyptian pudding of apricots, cottage cheese and yoghurt.
- 150ml (3/5 cup) yoghurt
- 2 tsp gelatine
- 8 fresh peaches
- 1 large bowl of cold water
- 4 Tbsp honey
- 1 Tbsp caster sugar
- 150g (5 1/3oz) cottage cheese
- 1 tsp rose water
- crushed pistachios or almonds
- sliced apricots
- Place the yoghurt in a small saucepan and sprinkle the gelatine all over and leave to soak for about 10 minutes.
- Let’s attend to the apricots in the meantime. Bring a pan of water to boiling point and drop the apricots in. Blanch them for 20 seconds, then plunge them in the cold water.
- Peel the apricots, the skin should just come off easily.
- Halve the apricots, lose the stones and place them in a food chopper or blender.
- Add the cottage cheese and sugar and process the whole lot until fairly smooth. Transfer to a large bowl.
- Back to the yoghurt and gelatine mix. Heat it on low heat for about 2-3 minutes, stirring, until the gelatine is dissolved.
- Add the gelatine mix, honey and the rose water to the apricot mix and stir to combine thoroughly.
- Pour into little dessert dishes or wine glasses and refrigerate for a minimum of 4 hours. Can definitely be made the night before.
- Top with sliced apricots and crushed nuts just before serving. I personally like lots of nuts on it.
Total time doesn’t include chilling time.
- Category: Dessert
- Cuisine: Egyptian
- Serving Size: 4