This used to be the dessert of choice to offer whenever someone dropped by unexpectedly during the Winter season; for one thing, it is extremely easy to prepare, it can last for days in the fridge, it is delicious and nutritious. Paired with a cup of coffee, what could be better?
INGREDIENTS: 4 servings
2 cups (or more) amardeen juice (use amardeen syrup or paste)
1/2 lb dried apricots (or prunes or dates or a combo)
1/2 cup pistachios (or pine nuts or almonds)
1/2 cup raisins 1. The easy way to prepare this salad is to dilute the apricot syrup (amardeen) in water. You will find both the apricot paste and syrup at any Middle-Eastern market. The paste (one third of it is plenty for this recipe) needs to be soaked in hot water for a few hours; to speed the process, cook it over very gentle heat until the sheets of paste dissolve and run it through a blender to get a smooth texture; it should be the same as a fruit nectar.
2. Combine it with the dried apricots and nuts. Taste and adjust sweetness; you can add a bit of sugar or lemon juice. You can also switch the nuts or fruits, using almonds or dates or prunes or whatever else is in the pantry. Some folks like to add a touch of rose water or orange blossom water to the apricot sauce.
Found this pine cone filled with nuts. Shelling these nuts with rocks used to be entertainment (and food) as kids spending our summers in the Chouf mountains (the region is covered with pine trees and cedar trees)
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