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You will be using the clear water to be soaking the shredded pumpkin for 12 hours. To make it safe for consumption, pickling lime will be diluted in water and kept for 1 hour aside, allowing the pickling lime to precipitate and the water run clear. It firms up its cell wall so it doesn’t get mushy while cooking. Soaking the shredded pumpkins in pickling lime helps improve the firmness and crunchiness of the candied pumpkin. Traditional jam recipes usually suggest soaking certain fruits in pickling lime for 12 – 15 hours, the process gives extra good crunch to jams. Pickling lime is calcium hydroxide and it is also called food-grade a white chemical powder used in the Middle East by our ancestors to make some jams. What is pickling lime, and why and how do we use it to make jazarieh?
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Learn how to transform pumpkin into a delicious candy treat. Jazarieh is scented with orange blossom water and mastic gum to brighten up the flavor notes and to create a unique taste, it is common to spice it up with a cinnamon stick and cloves upon cooking – I prefer it spice-free. Though jazarieh is made of pumpkins, I think the name comes from the brilliant bright orange color of carrots. Jazarieh is derived from the word jazar, and jazar in Arabic means carrots. If you are turning your nose up because you think it is just a fruit dipped in sugar syrup, you have never had a jazarieh before. It is technically more of a glazed candied dessert than of a jam. Jazarieh is something we run across every time we visit oriental sweet shops in Saida (Saidon), it is quite a sight to see the glistening jazarieh stacked into pyramid shaped piles and flecked with peeled almonds and pine nuts, an experience not to be missed. Still, this preparation of meat is different and unfamiliar to most of us, and as such won't appeal to everyone - as it did not with my mother.I sometimes forget how much I love pumpkins until I visit Lebanon. I found they're not as good on their own, however, as they are tucked in a pita or flatbread with some fresh greens and tzatziki sauce (thinly sliced tomato and red onion would have been very good with this too - wish I would have thought of that BEFORE we sat down to dinner) I made them into little sausage shapes, two per skewer, then turned them over to Hubs, who grilled them to perfection over charcoal.
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I was so pleased, so surprised! Somehow the myriad of spices all come together and produce something pleasantly and mildly flavorful, albeit unusually so. But I was eager to try this, and figured if worse came to worst we could always come up with Plan B. (I know, where have I been all my life?) I wasn't sure at all that I'd like all the spices, many of which were common to a pumpkin pie! I was particularly wary of the cinnamon and was tempted to cut it way back. I planned this around an entire Middle Eastern dinner! I have never had anything like this. Bored with the same ol' same ol,' I decided to throw caution to the wind and go for something completely foreign to me.