{"id":10584,"date":"2015-07-04T15:35:28","date_gmt":"2015-07-04T15:35:28","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=10584"},"modified":"2024-11-14T23:52:17","modified_gmt":"2024-11-14T23:52:17","slug":"khoshaf-khushaf","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/khoshaf-khushaf\/","title":{"rendered":"Khoshaf\/Khushaf"},"content":{"rendered":"

Khoshaf\/Khushaf<\/h1>\n

Khoshaf\/Khushaf is a dried fruit and nut salad, an old-fashioned Middle Eastern dessert. The wonderful concoction is made of raisins, dried prunes, dried apricots, slivered almonds, pine nuts and raw pistachios all dressed in apricot juice and perfumed with orange blossom water. It tastes completely different than a fresh fruit salad \u2013 a fuel of energy and a delicious, unique and fantastic combination of flavors.<\/p>\n

The apricot juice is made of an apricot paste sheet that is called amar aldeen! It makes a clever dressing that ties the whole fruit salad together.<\/p>\n

Rarely do I find amar aldeen in Kinshasa! I used to always resort to using ready apricot juice instead. A couple of days ago when I was shopping, I stumbled across an amar eldeen sheet, so thought of making the koshaf the traditional way.<\/p>\n

Refrigerate for at least 12 hours, allowing the flavors to marry together deliciously. It tastes best when refrigerated for 24 hours. This makes a big bowl and is great for feeding a crowd!<\/p>\n

Pin It Now<\/strong><\/a><\/p>\n

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Khoshaf\/Khushaf<\/h2>\n\n