Did you ever thought of what to do with all the grapes that ripene all at once on your vine tree? Well of course you can make juice, raisins, vinegar or simply give aways to family and friends.
A very very old way that our late grandmas used to preserve excessive amounts of grapes is making this kind of dessert that can be kept without any damage throughout Winter season, nice energetic dessert.
In Arabic it’s called “Khabissa “خبيصه. It’s done a lot till now in Jordan specially in Northern Villages were they grow very good grapes all over.
In Greece and Cyprus they do something similar called Soujouka, usually done with nuts wrapped in grape juice or pomegranate or kharoub.Thought to try doing some today but found it a bit difficult so I’ll stick to old Jordanian way this time.
Ingredients and method :
# 10 cups of sieved fresh grape juice.
# 1 cup fine semolina.
# 1 cup sugar.
# 2 1/2 tablespoons anise powder.
# 2 tablespoons Areesh seeds ( don’t know what’s the English name for it, it’s a kind of seed)
# 1 tablespoon sesame seeds.
# 1 tablespoon black seeds.
# 2 tablespoons crushed almonds.
# mix all ingredients well together and bring to a boil till it thickens.
# pour and spread mixture in a wide pan over a clean thin cloth.
# leave in the sun for 3-5 days till it’s really dry.
# cover with any kind of cloth or tool to keep away bugs and dust.
# cut to squares and keep in a well closed jar.
Note: you can make this like very thin sheets and roll them when dried or as cubes depending on your liking.
Will post photos of end up results later on.