Tuesday, 2 August 2011

Dried Fruit Salad: Khoshaf خشاف

Khoshaf is a refreshing fruit salad made of stewed dried fruits, with a sprinkling of nuts and orangeblossom water.  It is served throughout the Arab world during Ramadan.

Khoshaf is typically served in small portions, just to break the fast before Sunset prayers and then the sit-down meal. It can be made in batches and stored in an air-tight container for up to 3 days in the fridge. This khoshaf recipe is from Eastern Libya, but is also popular in the West of the country where the traditional khoshaf is made with just raisins and fenugreek.

Serves 6-8
3 cups dried fruits (figs, apricots, prunes...etc)
1/2 cup pine-nuts or halved blanched almonds
1 cup raisins/sultanas
1 fresh banana, sliced
3 tablespoons orange blossom water
Generous sprinkle of dessicated coconut (optional)

Deseed and chop the dried fruits.

Place in a pan with the raisins, cover with water, bring to the boil then turn off the heat . Leave for 15 minutes, then cool in the fridge for at least an hour.

Add the orange blossom water, pine-nuts/almonds and the banana slices.

Sprinkle with dessicated coconut. Serve chilled in small bowls.

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