how to make murabba - #41437
I am really curious about how to make murabba. I’ve been trying to recreate my grandmother's famous recipe for apple murabba ever since she passed, but I seem to be missing something. She always said it was all about the right spices and patience, yet every time I tried it, it comes out way sweeter than I remember. My last batch was like syrup—definitely not what I was going for!! I've tried using less sugar but then it’s just not the same, ya know? I even thought maybe I should add some cardamom or cinnamon like she used to, but what if it ruins the flavor? I feel like I’m just guessing here... Also, my fruits tend to get all mushy instead of staying nice and firm. Tbh, not sure if I’m cooking them too long or what the issue is. So, my thought is how to make murabba that balances sweetness without losing that unique taste? Should I use different types of apples or maybe try other fruits? Or how much spice is too much? Any tips from experienced cooks? Really hoping to get it right this time, it would mean a lot.
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