Skip to main content
Epicurious

Bademli Kayisi

The special appeal here is the contrast between the tartness of the apricots and the sweetness of the almond paste.

Recipe information

  • Yield

    serves 6

Ingredients

13 large ripe but firm apricots
1 cup blanched almonds
1/2 cup superfine sugar
3 tablespoons rose water

Preparation

  1. Step 1

    Make a slit in each apricot and remove the pit.

    Step 2

    Blend the almonds, sugar, and rose water to a soft paste in the food processor. Take lumps the size of a small walnut and roll them into balls. Push them into the apricot slits, and press the apricots to squeeze the filling gently.

    Step 3

    Arrange the stuffed fruits on a heatproof dish and bake in a preheated 350°F oven for about 20 minutes, or until they have softened a little. Keep an eye on them, and remove if they start to fall apart too quickly.

    Step 4

    Serve hot or cold.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsFruit DessertDessertMiddle EasternApricotStone FruitFruitAlmondNutRose WaterEasyBakingFood ProcessorCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.