Khoshaf Recipe
Grains, nuts and dried fruits were the staples of the Egyptian kitchen. Here is a simple recipe that is tasty, cool and refreshing, just the way you would want it to be on the hot banks of the Nile or on a summer’s day at home. Ask an adult to help you with this recipe.
- 1 cup dried apricots
- 1 cup dried prunes
- 1 cup dried small figs
- 1 1/2 cups raisins
- 1 cup sugar (add a little more if you like it sweet)
- 2 1/2 cups water
- non-plastic container such as pyrex, with lid
- hazel nuts, almonds or pinenuts, all optional
- Cut the figs in half.
- Put the sliced figs and all the other fruit in a container.
- Sprinkle the sugar on top of the fruit.
- With the help of an adult, boil the water and pour it over the fruit.
- Cover the container and let the khoshaf cool down.
- After it has cooled somewhat, place the covered container in the refrigerator and leave it overnight.
- Serve chilled and if you like, sprinkled with nuts.
