Difference between revisions of "Koshaf"
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# Add hazel [[nuts]], [[almond]]s and pine seeds ([[nuts]] should be slightly browned, either with a few drops of [[oil]], or without). | # Add hazel [[nuts]], [[almond]]s and pine seeds ([[nuts]] should be slightly browned, either with a few drops of [[oil]], or without). | ||
| − | [[Category:Egyptian | + | [[Category:Egyptian cuisine]] |
[[Category:Egyptian Salads]] | [[Category:Egyptian Salads]] | ||
[[Category:Apricot Recipes]] | [[Category:Apricot Recipes]] | ||
Revision as of 14:48, 19 April 2012
Description
Ingredients
- 1 cup(s) dried prunes.
- 1 cup(s) dried Turkish apricots.
- 1 cup(s) dried small figs halved
- 1 1/2 cup(s) Raisins.
- 1 cup(s) Sugar (more if you like it sweet.)
- 2 1/2 cups of boiling water
Directions
- Put all the fruits in a container, sprinkle the Sugar on to of it and pour the water over it. Cover the container and let the khoshaf cool down and then refrigerate. Khoshaf is best when left overnight or for several hours before serving. Samiha Ragab
- For a little variation on my friend Samiha's recipe:
- Add a little bit of amar-el-deen in the boiling water. (Amar-el-deen should be liquidy).
- Add hazel nuts, almonds and pine seeds (nuts should be slightly browned, either with a few drops of oil, or without).
