Moghrabieh: Part 2

So how does one alter the idea of what moghrabieh can do as an ingredient? One must seek inspiration from his stomach, of course. A few blog posts ago I said my gluttony was firmly skewed towards the savoury polar extreme and I'm here outing myself as a liar. I'm a glutton, nothing else. Sweet, savoury, bitter, sour...Absolutely anything. I'll try the vast majority of things for that new kick (balut excluded). I subscribe to Anthony Bourdain's philosophy - being a picky-eater is such a first-world luxury. But I guess you can argue that so is haute cuisine. Moderation is the key and we all know it. It's just hard to admit it.

In search of a sweet kick I went to the dark side. I used moghrabieh to make a dessert. I know, it doesn't sound right. But what's right, right? Anyway, the cherries were infused with Orange Blossom and the moghrabieh flavoured with vanilla and oranges. This was much more delicious than I'd anticipated but it possibly needs some tweaking. Any ideas? Maybe chocolate pieces?

handful of cherries
glug of orange blossom water
vanilla pod
one medium orange zested
two handfuls of moghrabieh
cream if you're feeling indulgent
sprig of mint to garnish

Remove the stones from the cherries and sprinkle with sugar and pour on the orange blossom water. Leave in the fridge for an hour before making the dessert. Initially place the moghrabieh and a glass or so of milk and the opened and scraped vanilla pod in a pan. Gently heat until the moghrabieh is nearly fully cooked and then add the cherries. You may need to add water to thin it out if it's getting too thick. Cook until the moghrabieh is tender. You might want to stir every two or three minutes. Turn off the heat when cooked and add the cream and orange zest. Serve in a bowl with the mint and voila!

Next up on this blog: something for the carnivores.


Post a Comment