Koshaf
(Chilled Fruit Soup) Recipe

Origin: Egypt      Period: Traditional

Ingredients:

150g dried apricots
150g dried, pitted, prunes
150g dried small figs, halved
225g raisins
200g sugar (or more, if you like things sweet)
625ml boiling water
4 tbsp hazelnuts, chopped
4 tbsp slivered almonds
4 tbsp pine nuts, toasted

Koshaf
(Chilled Fruit Soup) Preparation:

Method:

Combine all the fruit in a heat-proof bowl, sprinkle the sugar over the top then pour the boiling water over everything. Cover the bowl, set aside to cool then transfer to the refrigerator and chill over night.

Stir well, ladle into serving bowls then garnish with the chopped hazelnuts, slivered almonds and pine nuts, then serve as a dessert.

As a variant you can mix 50g of Qamar-el-Deen (Apricot Leather) with the fruit before adding the water to the dish. This will thicken the stock.

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