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noha el moallem

Khushaf

Khushaf

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"Khushaf, " I would also called it Dried Fruit Salad, because its simply a mix of dried fruits with a selection of mixed nuts in an apricot juice which is "Kamar El Din," A sweetened dry apricot sheets melts in hot water to make an instant natural juice. For a change, sometimes I do mine with either Tamr Hindi juice, or Kharoub juice.

This origin of this dish is Turkey, and the name means a sweet syrup with drenched dates and other dried fruits. You can find this nutritious, delicious dish during Ramadan, though it holds many vitamins that we need all year long. I regularly do it every Ramadan as a tardition of the Holy Month, and once you have the ingredients, you can simply prepare in minutes. The nice thing about this dish, is that you can quit any ingredient you don't prefer, and make it with your own desired dried fruits and prefered nuts.

You will need :

200 g dates, your favourite type.

200 g Apricots. 

200 g Prunes. 

200 g Figs.

A hanful of each Sultans, Raw Shredded Hazelnuts, Peeled Pistachios, Whole Walnuts, pine nuts, Shredded Coconut.

A pack of dried apricot juice (choose it as much soft as you can)

Method :

A day before you serve the Khushaf. Soak the dry apricot in boiling water (about 1.5 litre) in a glass bowl and cover with a plate. To speed the process, cut the apricot sheets into medium size pieces using the scissors. If you find it hard, just leave it as a whole piece because it differs from brand to another, and let aside to completely cool. When the apricot sheet has softened, transfer it to the blender and blend until fully smooth, or beat it using the soup hand blender. Adjust the thickness of the juice not to be too thick, nor too light to have a nice rich and flavoury juice while eating the Khushaf.

Open a figs from the side half way through, and fill it with the whole walnuts, each fig has one whole walnut inside.  

In a large glass bowl, add the figs, dates, apricots, and prunes, then add the sultans, pistachios, hazelnuts, pine nuts, and the shredded coconut. Generously pour the apricot juice to cover the fruits, leaving space for the fruits to expand after fluffing up from the juice. Cover with nylon and chill. Leave it in fridge overnight to allow the fruits to fully fluff up and get juicy. Stir the mixture every now and then, and if needed add more juice. 

When serving, garnish with shredded coconut, and pine nuts.

Khushaf can be served as a starter to break fasting, like milk and dates drink. And its also served again with the dessert selection as a light healthy dessert.

Enjoy Doing It , And 

LOVE & ENJOY WHAT YOU DO..

 

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