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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).

Recipe by Cooking Light October 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

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Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

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Directions

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  • 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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Nutrition Facts

190 calories; calories from fat 18%; fat 3.9g; saturated fat 0.4g; mono fat 2.1g; poly fat 1.2g; protein 3.6g; carbohydrates 39.8g; fiber 5.5g; iron 2.9mg; sodium 9mg; calcium 37mg.
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