Khoshaf bil Mishmish (Macerated Apricots and Nuts)

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).

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

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

Ingredients

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.

Note:

October 2001
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