Mrabba Al-Qare’e

October 29th, 2018

This post is related to : Typical Syrian Breakfast

“Mrabba Al-Qare’e” or “Mrabba Al-Yaqtin” (Pumpkin Jam) is very popular in Syria. You would be surprised how delicious it is. Today I’ll share the recipe of Pumpkin Jam of Hama, and next post will be “Mrabba Al-Qare’e Al-Halabi” which is the recipe of Aleppo, then Mrabba Al-Qare’e Al-Mabshour (Grated Pumpkin Jam).

Let’s make Mrabba Al-Qare’e:

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. White pumpkin is used to make the jam.

17, 18, 19, 20, 21, 22. Cut the pumpkin in half then to quarters.

23, 24. Scoop out all of the seeds.

25, 26, 27, 28. Cut each quarter in half.

29, 30, 31, 32, 33. Scrap all stringy bits.

34, 35, 36. Cut off the skin

37, 38, 39, 40. Cut the quarters to slices approximately 2 x 1 x 0.3 inches (5 x 3 x 1 cm thickness).

41, 42, 43, 44. Use crinkle cutter knife to cut pumpkin to slices approximately 2 x 1 x 0.3 inches (5 x 3 x 1 cm thickness).

The pumpkin slices are in two shapes plain and zigzag.

47. All pumpkin slices are almost equal in size.

48. Picture 48 shows two bowls, Left Bowl contains pumpkin slices that are equal in size and with good shape and will be used in today’s recipe. Right bowl contains pumpkin slices that are left irregular in shape or small or any residues that can’t be used in this recipe, will be used to make “Mrabba Al-Qare’e Al-Mabshour” (Grated Pumpkin Jam).

49, 50. The weight of pumpkin slices is 500 g.

51.Bring the bowl of slaked lime and water.

52, 53, 54. Use a ladle and add the clear water to the pumpkin. Discard the white precipitate and don’t add it to the pumpkin slices.

55, 56. Put ceramic or glass plate over the pumpkin slices to immerse them, and set aside for 24 hours.

57, 58. After 24 hours, remove the plate.

59, 60. Drain water from pumpkin slices.

61, 62, 63, 64. Wash pumpkin slices and rinse in several changes with water.

65 to70. Soak pumpkin slices in water for 30 minutes, then drain water from pumpkin. This step to get rid of any traces of slaked lime.

71, 72. Put 1000 g sugar in a saucepan.

73, 74. Add 700 ml water to sugar.

75, 76. Dissolve sugar in water over high heat.

77, 78, 79, 80. Let it boil for 5 minutes.

81, 82, 83, 84. Add pumpkin slices 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.

85 to 90. Reduce heat and simmer over low heat, stirring occasionally.

91, 92. After 1 hour of simmering, add 1/8 teaspoon lemon salt (citric acid) and 1/3 teaspoon cream of tartar.

93, 94, 95, 96. Simmer for 10 to 15 minutes.

97 to 104. The jam is done when the pumpkin slices have become transparent, and the liquid has thickened to a syrupy consistency and coating the pumpkin.

105 to 114. Transfer hot pumpkin jam into a jar.

115, 116. Pour syrup over pumpkin jam.

117, 118. Allow to cool to room temperature before sealing the jar. Then seal and store in the refrigerator.

119. Bring pumpkin jam to room temperature before serving.

120, 121, 122, 123, 124. Serve in a plate. Drizzle with syrup, and serve.

125. Mrabba Al-Qare’e is eaten with Arabic flat bread or toast and accompanied by jebneh such as jebneh mshallaleh (string cheese), and tea.

Mrabba Al-Qare’e

From: Family Recipe / Servings:
PDF Text Only / Print With Images

100 g slaked lime powder (calcium hydroxide)

1500 ml warm water

500 g white pumpkin slices,
weight after peeling the pumpkin

1000 g sugar

700 ml water

1/8 tsp lemon salt (citric acid)

1/3 tsp cream of tartar

To Serve

Arabic flat bread or toast

Jebneh

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.

White pumpkin is used to make the jam.

Cut the pumpkin in half then to quarters.

Scoop out all of the seeds.

Cut each quarter in half.

Scrap all stringy bits.

Cut off the skin.

Cut the quarters to slices approximately 2 x 1 x 0.3 inches (5 x 3 x 1 cm thickness).

Use crinkle cutter knife to cut pumpkin to slices approximately 2 x 1 x 0.3 inches (5 x 3 x 1 cm thickness).

The pumpkin slices are in two shapes plain and zigzag.

All pumpkin slices are almost equal in size.

Picture 48 shows two bowls, Left Bowl contains pumpkin slices that are equal in size and with good shape and will be used in today’s recipe. Right bowl contains pumpkin slices that are left irregular in shape or small or any residues that can’t be used in this recipe, will be used to make “Mrabba Al-Qare’e Al-Mabshour” (Grated Pumpkin Jam).

The weight of pumpkin slices is 500 g.

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 pumpkin slices.

Put ceramic or glass plate over the pumpkin slices to immerse them, and set aside for 24 hours.

After 24 hours, remove the plate.

Drain water from pumpkin slices.

Wash pumpkin slices and rinse in several changes with water.

Soak pumpkin slices in water for 30 minutes, then drain water from pumpkin. This step to get rid of any traces of slaked lime.

Put 1000 g sugar in a saucepan.

Add 700 ml water to sugar.

Dissolve sugar in water over high heat.

Let it boil for 5 minutes.

Add pumpkin slices 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 1 hour of simmering, add 1/8 teaspoon lemon salt (citric acid) and 1/3 teaspoon cream of tartar.

Simmer for 10 to 15 minutes.

The jam is done when the pumpkin slices have become transparent, and the liquid has thickened to a syrupy consistency and coating the pumpkin.

Transfer hot pumpkin jam into a jar.

Pour syrup over pumpkin jam.

Allow to cool to room temperature before sealing the jar. Then seal and store in the refrigerator.

Bring pumpkin jam to room temperature before serving.

Serve in a plate. Drizzle with syrup, and serve.

Mrabba Al-Qare’e 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 pumpkin slices 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.

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