Khoshaf gets its name from Persian—khosh-ab (good water)—suggesting that it probably originated in Persia, although you can find it with slight variations throughout the Levant. In this recipe, the water in which the dried fruit and nuts are soaked is sweetened with apricot leather (qamar el-din), but you can also sweeten it with a little raw cane sugar, or omit the sugar altogether and just have the little sweetness imparted by the dried fruit.
SERVES 4
INGREDIENTS:
- 5¼ ounces (150 g) apricot leather
- 2 cups (500 ml) boiling water
- ⅔ cup (100 g) golden raisins
- ⅔ cup (100 g) whole dried apricots
- ¼ cup (40 g) blanched almonds, soaked for 2 hours in cold water
- ¼ cup (40 g) pistachios, soaked for 2 hours in cold water
- ¼ cup (40 g) walnuts, cut in half lengthwise to have quarters, soaked for 2 hours in cold water
- ¼ cup (40 g) pine nuts, soaked for 2 hours in cold water
- 4 teaspoons orange blossom water
INSTRUCTIONS:
- Cut the apricot leather into medium pieces and put in a bowl. Add the boiling water and let sit for a while, until the leather has softened. Then, stir the apricot leather in the water until completely dissolved.
- Rinse the raisins and dried apricots under cold water and add to the apricot leather water. Let sit for 2 hours, preferably longer, in the refrigerator to serve chilled.
- Transfer the fruit and their soaking water to a large mixing bowl. Drain and rinse the nuts and add to the fruit—if you have the patience, peel the pistachios and walnuts before adding them for more vibrant colors. Add the orange blossom water. Taste and adjust the sweetness if necessary. Serve slightly chilled.
