Desserts > Middle Eastern Recipes > Peshew >
Peshew
Emirian gelatin custard; aka Cooz
1/2 C Agar (gelatin threads)*
Water
5 C milk
1 C sugar
Small pinch rose essence**
2 or 3 drops red food coloring
Cut Agar and place in a bowl; just cover with water and allow to soak overnight. Next day, drain Agar in a colander and allow to sit for ten to fifteen minutes. In a large saucepan, combine milk, sugar and Agar; bring mixture to a boil. Reduce heat and simmer for about fifteen minutes, stirring constantly. Remove from heat. Add rose essence and red food coloring; whisk gently. The mixture will appear watery but will thicken as it stands. Serve at room temperature.
*Note: Agar (gracilaria agar) is a gelatinous substance (or "jellying powder") garnered from algae. It is used in a selection of Asian and Middle Eastern dessert dishes, as well as a soup thickener. Agar can be obtained from most natural or health food stores, or ordered online at Agar-Agar Shop, Amazon, Bulk Foods, Lucky Vitamin and Starwest Botanicals, among others.
**Note: Rose essence is a concentrated form of rosewater and should be used sparingly. It can be obtained at most gourmet and specialty food shops or purchased online.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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