Desserts

Desserts

By
Greg Malouf, Lucy Malouf
Contains
5 recipes
Published by
Hardie Grant Books
ISBN
9781742708423
Photographer
Alan Benson

In Middle Eastern countries there is no real tradition of eating desserts, and meals tend to finish with a selection of fresh fruit instead. The exception to this is when guests are visiting, or on special celebratory occasions, when elaborate tarts, gateaux or ice creams will be bought in.

As in most places in the world. sweet treats are very popular although they are usually eaten as snacks during the daytime rather than after a meal. In fact, dairybased puddings are so well loved that in some countries, such as Turkey, there are shops devoted solely to them and specialist pudding-makers – muhallebici – dedicated to the craft. The array of these milk desserts is extraordinary: some are thickened with cornflour, rice or ground nuts; some are flavoured with saffron or flower waters, vanilla or citrus zest; some are enriched with eggs, some with cream. And pudding shops are also the place to find a richly indulgent kind of clotted cream, known as kaymak or ashta. This is often rolled into thick logs – firm enough to slice – and used to fill pastries or cakes, as well making a fine accompaniment to poached fruits, or with breakfast bread and jam or honeycomb.

All of this, we feel, gives us a certain freedom when it comes to the dessert course! The recipes in this chapter are, in accordance with our own preference, largely fruit-based. We have drawn upon the ingredients, techniques and flavour combinations that we’ve encountered on our travels, and reinterpreted them in rather more Western-style desserts than you might find in the Middle East.

Recipes in this Chapter

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