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Tamr Hindi

(Egypt / Summer/ 30 minutes)

Large bowl

1 14-oz block wet tamarind
1-2 C sugar
10 cups water

Food Groups present in the recipe
Herbs: Tamarind

1- Cut tamarind into pieces and place in a large bowl. Pour 2 cups of warm water into the bowl and let the tamarind soak for 20-30 minutes.
2- Scoop out one piece of tamarind from the bowl and place in a blender with another cup of water. Pulse for only a couple seconds – just to break up the large chunks and pour into a saucepan. Repeat with the other three pieces of tamarind and pour the water from the bowl into the saucepan.
3-  Add four more cups of water to the saucepan and bring to a boil over medium heat. Lower the heat and stir in the sugar. Simmer for 15 minutes.
4- Take the saucepan from the heat and strain the mixture through a colander/sieve over cheesecloth into a large bowl or another large saucepan. Once all the liquid has been strained (and has cooled down!), squeeze as much liquid as you can from the cheesecloth. Discard the pulp.
5- Once the juice has cooled down, pour it all into a pitcher and refrigerate. Serve over ice.

Kids’ participation
Kids can pour the mixture into the pitcher and then add ice once cooled down.

Best served cold with ice.

Nutritional & cultural curiosities
Tamar Hindi was the name given to the tamarind fruit by Arabs, the name literally translates to ‘Indian dates’. Tamarind fruit is a seed pod, brown or black in colour and few inches long. Tamar Hindi juice is a popular summer drink in the Middle East, where it is widely sold on the street and in shops. It is also a popular drink during iftar, the breaking of the fast during Ramadan

Useful tips
Store the tamarind pods and compressed blocks tightly packed in plastic bags at room temperature away from heat and light. They last for several weeks.

Publish date 14/04/2014 17:37
Last updated 14/04/2014 17:40