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Epicurious

Khoshaf bil Mishmish

This delicately fragrant sweet is an old Syrian specialty of Ramadan, the Muslim month of fasting, when it is eaten to break the daily fast. It keeps very well for days, even weeks, covered with plastic wrap in the refrigerator.

Recipe information

  • Yield

    serves 6

Ingredients

1 pound dried apricots
3 cups water
1/4 cup raisins (optional)
1/4 cup blanched almonds
2 tablespoons pine nuts
2 tablespoons coarsely chopped pistachios
1 tablespoon rose water
2 tablespoons sugar (optional)

Preparation

  1. Step 1

    Soak the apricots in the water overnight.

    Step 2

    Drain and reserve the soaking water. Take a dozen of the apricots and blend to a light puree with the water in a food processor. Return to the remaining apricots in a serving bowl and stir in the rest of the ingredients.

    Step 3

    Serve chilled.

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 FruitFruitRaisinDried FruitAlmondNutPine NutPistachioRose WaterSnackMake AheadNo-CookFood ProcessorCookbooks
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