For orange (or sour plum) pudding

Preparation info

    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About


  • 4 cups (1 liter) orange juice or 4 tablespoon sour-plum jam diluted in


Bring the juice (or jam and water) to a gentle simmer on medium heat, stirring it continuously. Add the sugar, crushed mastic, and cornstarch slurry and stir to dissolve them.

Reduce the heat to low and continue stirring until the mixture thickens. If you are serving the fruit pudding on its own, pour it into individual bowls and allow it to cool. If you are preparing it for parfaits, o