Khoshaf bil Mishmish (Macerated Apricots and Nuts)

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 18%
  • Fat: 3.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 3.6g
  • Carbohydrate: 39.8g
  • Fiber: 5.5g
  • Cholesterol: 0.0mg
  • Iron: 2.9mg
  • Sodium: 9mg
  • Calcium: 37mg

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

  1. 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.
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