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
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.
