Khoshaf bil Mishmish (Macerated Apricots and Nuts)

Cooking Light
Khoshaf bil Mishmish (Macerated Apricots and Nuts)Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Throughout the Middle East, the usual conclusion to a family meal is fresh fruit, and dried fruit and nuts or fruit preserves are offered with coffee. This simple, fragrant dessert (pronounced kho-SHAF beel mish-Mish), with macerated--rather than cooked--dried fruit, is a Syrian speciality of the Muslim month Ramadan, when it's eaten to break the daily fast. Rose water is the distilled essence of rose petals, a distinguishing flavor of Middle Eastern puddings and pastries (as is orange blossom water).
8 servings (serving size: 1/2 cup)

Ingredients

+ Add To Shopping List
3 cups boiling water
2 1/2 cups dried apricots
2 tablespoons sugar
1/4 cup raisins
1/4 cup slivered almonds, toasted
2 tablespoons pine nuts, toasted
2 tablespoons chopped pistachios, toasted
1 teaspoon rose water (optional)

Preparation

Combine water and apricots in a medium bowl; soak 5 minutes. Strain apricots in a colander over a bowl, reserving liquid. Place reserved liquid, 1/2 cup apricots, and sugar in a blender; process until smooth. Pour pureed mixture into bowl. Stir in apricots, raisins, and remaining ingredients. Serve chilled or at room temperature.

Created date

October 2001

Nutritional Information

Calories 190
Caloriesfromfat 18 %
Fat 3.9 g
Satfat 0.4 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 3.6 g
Carbohydrate 39.8 g
Fiber 5.5 g
Cholesterol 0.0 mg
Iron 2.9 mg
Sodium 9 mg
Calcium 37 mg