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Food Fare: Middle Eastern RecipesG'shur Purtaghal

Iraqi candied citrus

Using a potato peeler or sharp knife, cut thin strips of grapefruit and orange rind from fruit. Remove only colored part of peels, leaving behind as much pith as possible. Discard fruit or save for another use. Place fruit peels into a saucepan. Cover with water; bring to a boil and cook over medium to high heat for about ten minutes. Drain in a colander. Repeat process two more times to eliminate bitterness from the fruit peels. Add about 1-1/4 C water to a medium saucepan, stir in 1-1/2 cups of the sugar until dissolved. Bring mixture to a boil; reduce heat to medium and add fruit peels. Simmer, stirring frequently, until syrup is absorbed (about forty-five minutes). Line a cookie sheet with waxed paper; coat with nonstick cooking spray. Arrange fruit peels on papered cookie sheet; allow to cool for about three hours. Place remaining sugar in a plastic bag; add fruit peels and shake until evenly coated. Place sugar-coated fruit peels on another sheet of waxed paper and allow to dry overnight. Recipe makes six to eight snack servings.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 


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