Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Apricot | 1 medium (35g) | 17 |
| Prune | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup(s) dried prunes.
- 1 cup(s) dried Turkish apricots.
- 1 cup(s) dried small figs halved
- 1 1/2 cup(s) raisins.
- 1 cup(s) sugar (more if you like it sweet.)
- 2 1/2 cups of boiling water
Directions
Put all the fruits in a container, sprinkle the sugar on to of it and pour the water over it. Cover the container and let the khoshaf cool down and then refrigerate. Khoshaf is best when left overnight or for several hours before serving. Samiha Ragab
For a little variation on my friend Samiha's recipe:
Add a little bit of amar-el-deen in the boiling water. (Amar-el-deen should be liquidy).
Add hazel nuts, almonds and pine seeds (nuts should be slightly browned, either with a few drops of oil, or without).
Category:Egyptian Recipes
Category:Egyptian Salads