Mrabba Al-Qare’e Al-Mabshour
December 28th, 2018
This post is related to : Syrian Breakfast
When making Mrabba Al-Qare’e and Mrabba Al-Qare’e Al-Halabi, you will get pieces of pumpkin slices that are irregular in shape or small, these residues can’t be used to make the first two kinds of jam, and they are used to make Mrabba Al-Qare’e Al-Mabshour (Shredded Pumpkin Jam).
Let’s make Mrabba Al-Qare’e Al-Mabshour:
1, 2. Put 100 g slaked lime powder (calcium hydroxide) in a large ceramic or glass bowl.
3, 4, 5, 6. Add 1500 ml warm water to it. When water is added, it heats up and bubbles like it’s boiling, make it seems alive.
7,8. Immediately stir with a wooden spoon.
9, 10, 11, 12. Set aside for 1 hour, this will allow to separate the precipitate and clean water.
13. Bring pumpkin slice that are irregular in shape or the residues (check Mrabba Al-Qare’e “step 48” and Mrabba Al-Qare’e Al-Halabi “step 56”).
14, 15, 16. Attach shredding disc to your food processor.
17, 18, 19, 20. Shred pumpkin slices.
21, 22, 23, 24. The weight of shredded pumpkin is 500 g.
25. Bring the bowl of slaked lime and water.
26, 27, 28. Use a ladle and add the clear water to the pumpkin. Discard the white precipitate and don’t add it to the shredded pumpkin.
29, 30. Put ceramic or glass plate over the shredded pumpkin to immerse them, and set aside for 24 hours.
31, 32. After 24 hours, remove the plate.
33, 34, 35, 36. With the help of a strainer drain water from shredded pumpkin.
37, 38, 39. Wash shredded pumpkin and rinse in several changes with water.
40. Put a strainer over a plate.
41, 42. Put shredded pumpkin on strainer and set aside.
43, 44. Squeeze shredded pumpkin to get rid of excess water.
45, 46. Put 750 g sugar in a saucepan.
47, 48. Add 500 ml water to sugar.
49, 50. Dissolve sugar in water over high heat.
51. Let it boil for 5 minutes.
52 to 56. Add shredded pumpkin to sugar syrup. The temperature of the syrup will go down when you add pumpkin, therefore keep over high heat and bring to boil and let it boil for 5 minutes with gentle stirring using a wooden spoon.
57, 58, 59, 60. Reduce heat and simmer over low heat, stirring occasionally.
61, 62, 63, 64. After 10 minutes from adding shredded pumpkin, add less than 1/8 teaspoon lemon salt (citric acid) and 1/3 teaspoon cream of tartar.
65, 66. Simmer for 35 to 40 minutes.Total time of simmering from the addition of shredded pumpkin to the end is 45 minutes.
67, 68. The jam is done when the shredded pumpkin has become transparent, and the liquid has thickened to a syrupy consistency and coating the pumpkin.
69 to 76. Transfer hot shredded pumpkin jam into a jar.
77, 78. Pour syrup over shredded pumpkin jam.
79, 80. Allow to cool to room temperature before sealing the jar. Then seal and store in the refrigerator.
81. Bring shredded pumpkin jam to room temperature before serving.
82, 83, 84. Serve in a plate. Drizzle with syrup, and serve.
85. Mrabba Al-Qare’e Al-Mabshour is eaten with Arabic flat bread or toast and accompanied by jebneh such as jebneh mshallaleh (string cheese), and tea.
Mrabba Al-Qare’e Al-Mabshour
From: Family Recipe / Servings:
PDF Text Only / Print With Images
| 100 g slaked lime powder (calcium hydroxide)
1500 ml warm water 500 g shredded white pumpkin 750 g sugar 500 ml water Less than 1/8 tsp lemon salt 1/3 tsp cream of tartar To Serve Arabic flat bread or toast Tea
|
Put 100 g slaked lime powder (calcium hydroxide) in a large ceramic or glass bowl. Add 1500 ml warm water to it. When water is added, it heats up and bubbles like it’s boiling, make it seems alive. Immediately stir with a wooden spoon. Set aside for 1 hour, this will allow to separate the precipitate and clean water. Bring white pumpkin slices that are irregular in shape or the residues (check Mrabba Al-Qare’e “step 48” and Mrabba Al-Qare’e Al-Halabi “step 56”). Attach shredding disc to your food processor. Shred pumpkin slices. Bring the bowl of slaked lime and water. Use a ladle and add the clear water to the pumpkin. Discard the white precipitate and don’t add it to the shredded pumpkin. Put ceramic or glass plate over the shredded pumpkin to immerse them, and set aside for 24 hours. After 24 hours, remove the plate. With the help of a strainer drain water from shredded pumpkin Wash shredded pumpkin and rinse in several changes with water. Put a strainer over a plate. Put shredded pumpkin on strainer and set aside. Squeeze shredded pumpkin to get rid of excess water. Put 750 g sugar in a saucepan. Add 500 ml water to sugar. Dissolve sugar in water over high heat. Let it boil for 5 minutes. Add shredded pumpkin to sugar syrup. The temperature of the syrup will go down when you add pumpkin, therefore keep over high heat and bring to boil and let it boil for 5 minutes with gentle stirring using a wooden spoon. Reduce heat and simmer over low heat, stirring occasionally. After 10 minutes from adding shredded pumpkin, add less than 1/8 teaspoon lemon salt (citric acid) and 1/3 teaspoon cream of tartar. Simmer for 35 to 40 minutes. Total time of simmering from the addition of shredded pumpkin to the end is 45 minutes. The jam is done when the shredded pumpkin has become transparent, and the liquid has thickened to a syrupy consistency and coating the pumpkin. Transfer hot shredded pumpkin jam into a jar. Pour syrup over shredded pumpkin jam. Allow to cool to room temperature before sealing the jar. Then seal and store in the refrigerator. Bring shredded pumpkin jam to room temperature before serving. Serve in a plate. Drizzle with syrup, and serve. Mrabba Al-Qare’e Al-Mabshour is eaten with Arabic flat bread or toast and accompanied by jebneh such as jebneh mshallaleh (string cheese), and tea. |
Notes and Tips
Slaked lime should be use, it cannot be substituted and cannot be omitted from the recipe.
Slaked lime is used to keep shredded pumpkin firm and prevent them from turning mushy and soft when cooked in sugar syrup.
Slaked lime can scald and burn your skin, you have to be careful.
Do not throw slaked lime (white precipitate) in the sink, it will block drain pipes.
Refer to posts Mrabba Al-Qare’e and Mrabba Al-Qare’e Al-Halabi to check the steps of cutting pumpkin, also how to get the residues for making Mrabba Al-Qare’e Al-Mabshour. .
